Roasted Beet Salad

  • Cooking and Prep: 2 h
  • Serves: 6
  • Contains:

Ingredients (14)



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 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.


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


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

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