Roasted Beet Salad

I love beets. Can’t say the same for when I was younger though. When I was kid, I had no interest in beets and the same goes for my kids on most days, but over the years, after developing recipes around this unique vegetable and my taste buds, I have come to respect the beet as an adult flavor and acquired taste that is definitely worth the wait. Cooked or uncooked, this root vegetable has a long shelf life, are versatile and rich in folic acid, calcium and iron. Their natural sweetness and subtle earthy flavors are perfect when paired as a contrast to meat or some cheeses like a fresh, creamy Burrata and you can even recycle the water you boil them in to make a pretty pink risotto that will even get the kids excited. This recipe celebrates beets in their purest form for beet lovers everywhere. Roasted, seasoned lightly with a classic vinaigrette and garnished with crunchy, sweet pistachios.


Prep Time: 10 mins/ Cook Time: 35 mins/ Serves: 6

6 red beets, washed and tops trimmed
Juice of 1 lemon
1 tablespoon finely chopped parsley
¼ cup Extra Virgin Olive Oil
Kosher salt and freshly ground black pepper
¼ cup chopped roasted pistachios (shelled)

Preheat oven to 375 degrees.


Wrap beets in a square of tin foil. Place on a sheet tray and roast for 30-35 minutes, or until tender. Once cool enough to handle, peel the skins of the beets. Slice into ¼ inch thick slices using a mandoline. Use a sharp chef’s knife if you don’t have a mandoline.


Add lemon juice to a small bowl along with the finely chopped parsley and season with salt and pepper. Drizzle in olive oil while whisking.


Lay beet on platter and drizzle with vinaigrette. Sprinkle with pistachios or serve them on the side for some salty crunch.