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Recipe by Kiki Fisher

Roasted Beet Salad

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Parve Parve
Medium Medium
6 Servings
Allergens

Contains

- Tree nuts

Ingredients

Salad

  • 2 medium red beets

  • 2 medium golden beets

  • 2 ounces frisée lettuce

  • 3 ounces baby arugula

  • 1/2 cup grape tomatoes, halved

  • 1/4 cup chopped pistachios

Dressing

  • 1 teaspoon sugar

  • pinch salt

  • pinch black pepper

Directions

Prepare Salad

1.

Preheat oven to 400 degrees Fahrenheit.

2.

Wrap beets individually in foil and place on a baking sheet.

3.

Roast for one and a half hours, or until fork-tender. Allow to cool

4.

Using a sharp knife, peel beets over a piece of Gefen Parchment Paper (to avoid staining surfaces) and slice into 1/4 to 1/2 inch rounds or wedges.

5.

In a small bowl, whisk together dressing ingredients.

6.

Place arugula and frisée in a large bowl.

7.

Add tomatoes to beets.

8.

Pour vinaigrette over salad and sprinkle it with chopped pistachios.

Notes:

When serving this for shalosh seudos, add some feta or goat cheese for a delicious dairy variation.

Credits

Food Styling and Design by Kiki Fisher. Contact Kiki at [email protected].

Roasted Beet Salad

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