Roasted Beet Salad

 

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

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.

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 [email protected]