Roasted Beet Salad
Recipe By Kiki Fisher
- Cooking and Prep: 2 h
- Serves: 6
-
Contains:
Ingredients (14)
Salad
Dressing
Start Cooking
Prepare Salad
-
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 Easy Baking 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.
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.
AdBlock
AdBlock Plus
AdGuard AdBlocker
uBlock Origin
