Photo: Roasted Beet Salad

TOTAL TIME: 45 min
Prep: 10 min
Inactive Prep: --
Cook: 35 min
 
YIELD: 6 servings
LEVEL: Easy

ingredients

  • 6 red beets, washed and tops trimmed
  • Juice of 1 lemon
  • 1 tablespoon finely chopped fresh parsley
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Directions

Preheat the oven to 375 degrees F.

Wrap the beets in a square of tin foil. Place on a sheet tray and roast until tender, 30 to 35 minutes. Once cool enough to handle, peel the skins of the beets. Slice into 1/4-inch-thick slices using a mandoline. (Use a sharp chef's knife if you don't have a mandoline.)

Add the lemon juice to a small bowl along with the parsley and season with salt and pepper. Drizzle in the olive oil while whisking.

Lay the beets on platter and drizzle with the vinaigrette. Sprinkle with the pistachios or serve them on the side for some salty crunch.

Serves: 6; Calories: 150; Total Fat: 12 grams; Saturated Fat: 1.5 grams; Protein: 2 grams; Total carbohydrates: 10 grams; Sugar: 6 grams; Fiber: 3 grams; Cholesterol: 0 milligrams; Sodium: 144 milligrams

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4

Newest Ratings and Reviews

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  • on September 01, 2012

    Flag

    35 minute roast time was not long enough for my small-to-medium beets. I've never prepared beets before, so I didn't find out they were still crunchy until we were eating them. We enjoyed the vinaigrette and the addition of the crunchy pistachios.

    people found this review Helpful.
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  • on November 23, 2011

    Flag

    Take awhile to make but loving it!!!

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