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Beet Salad Recipe
This beautiful beet salad recipe is impressive, easy, and an awesome way to eat cleanly! Absolutely delicious! Be sure to plan ahead for roasting time of beets; can be done 1 day ahead.
👥 8 Servings⏱️ Prep & Cook: 1h 45m⏳ Prep: 15 min🔥 Cook: 1h 30m👤 Amy Dong📖 chewoutloud
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- whisk
📝 Preparation Steps
1
Roast Beets
2
To roast beets, preheat oven to 425F. Separately wrap each beet tightly in heavy foil. Place on baking pan and roast in middle of oven until beets are tender, approx. 1.⏱️ 5 hours.
3
Dice Beets
4
Let roasted beets cool a bit, unwrap, and let cool completely. When cool, slip skins off and dice the beets. Set aside.
5
Roast Peppers
6
Place clean peppers directly on medium-high flame of stovetop. Using tongs, turn peppers over as each side gets cooked - skin will be charred.
7
Dice Peppers
8
Once entire pepper is charred on the skins, remove from flame and let cool. Gently peel skins off peppers under cold running water. Seed and dice roasted peppers. Set aside.
9
Whisk together shallt, lemon juice, salt, pepper, and olive oil for the dressing.
fresh lemon juice2 tablespoons
10
Plate and Serve
11
In separate plates, evenly distribute the diced beets and peppers. Pour dressing evenly over each plate of beets and peppers. Top each place with crumbled blue cheese, followed by chopped pistachios. Serve immediately.
blue cheese (crumbled, or feta cheese)4 ounces
Nutrition Facts
calories
196 kcal
fat Content
14 g
serving Size
1 serving
fiber Content
4 g
sugar Content
8 g
sodium Content
462 mg
protein Content
6 g
cholesterol Content
11 mg
carbohydrate Content
14 g
saturated Fat Content
4 g
unsaturated Fat Content
10 g
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