Roasted Beet Salad
- Cooking and Prep: 2 h
- Serves: 6
Preheat oven to 400 degrees Fahrenheit.
Wrap beets individually in foil and place on a baking sheet.
Roast for one and a half hours, or until fork-tender. Allow to cool
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.
In a small bowl, whisk together dressing ingredients.
Place arugula and frisée in a large bowl.
Add tomatoes to beets.
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.