Roasted Beet Salad

Kiki Fisher Recipe By
  • Cook & Prep: 2 h
  • Serving: 6
  • Contains:

Ingredients (14)

Salad

Dressing

Start Cooking

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 Easy Baking 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.

Note:

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 fooddesignbykiki@gmail.com.
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