Roasted Beet Salad

 

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

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Ingredients (14)

Salad

• 2 medium red beets

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  Gefen Ready-to-Eat 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

• 3 tablespoons Gefen Honey

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  Gefen Pure Honey

• 2 tablespoons orange juice

• 1/2 cup olive oil

• 1/3 cup Tuscanini Balsamic Vinegar

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  Tuscanini Balsamic Vinegar

• 2 teaspoons Reine de Dijon Dijon Mustard

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  Reine de Dijon Dijon Mustard

• 1 teaspoon sugar

• pinch salt
• pinch black pepper

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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.