Roasted Beet Salad
Recipe By Kiki Fisher
- Cook & Prep: 2 h
- Serving: 6
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Contains:
Ingredients (14)
Salad
Dressing
Start Cooking
Prepare Salad
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Preheat oven to 400 degrees Fahrenheit.
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Wrap beets individually in foil and place on a baking sheet.
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Roast for one and a half hours, or until fork-tender. Allow to cool
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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.
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In a small bowl, whisk together dressing ingredients.
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Place arugula and frisée in a large bowl.
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Add tomatoes to beets.
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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.
