Roasted Beet Salad

Comments

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.

INGREDIENTI

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)
1

Preheat oven to 375 degrees.

2

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.

3

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.

4

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