Cooked - Roasted Beet Salad With Pistachios And Parmesan

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Roasted Beet Salad With Pistachios And Parmesan

1.0

1 ½ pounds beets (680 g), about 3 medium, peeled and diced

1 tablespoon (14 g) olive oil, for roasting

½ teaspoon kosher salt, plus more to taste

3 tablespoons (45 g) white wine vinegar

2 teaspoons (14 g) honey

⅓ cup (72 g) extra-virgin olive oil

3 tablespoons (45 g) fresh lemon juice

1 clove garlic, grated

Zest of 1 lemon

¼ cup (30 g) shelled pistachios, finely chopped

¼ cup (25 g) shredded Parmesan

5 ounces (140 g) arugula

Freshly ground black pepper, to taste

Heat oven to 425°F. Toss the diced beets with the roasting olive oil and ½ teaspoon salt. Spread in a single layer and roast 25 minutes, flipping halfway, until tender with caramelized edges.
Tip the hot beets straight into a large bowl, add the white wine vinegar, and toss. Let cool to warm or room temperature, about 15 minutes.
Add the honey, lemon juice, garlic, lemon zest, and extra-virgin olive oil to the beets. Season with salt and pepper and toss.
Fold in the pistachios and Parmesan.
Pile the arugula on a platter and spoon the beets and their dressing over the top. Finish with an extra squeeze of lemon if you like.

Course🍤Appetizer

Diets🥕Vegetarian...

Category🥗Salad

CuisineMediterranean

Occasions📆Everyday🍚Side Dish

Season🌸Spring

DifficultyEasy ⏰ 45m

Created this week

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