Beet Salad Recipe
User Reviews
5
Beet Salad Recipe
Description
The Beet Salad Recipe combines fresh, roasted red beets wrapped in foil and cooked until tender with sweet yellow peppers charred over an open flame to develop smoky flavor and easy peeling. The peeled and diced vegetables form the salad base.
A dressing of minced shallot, lemon juice, kosher salt, fresh black pepper, and extra virgin olive oil is drizzled over the beets and peppers on individual plates. Toppings of crumbled blue cheese and chopped salted pistachios add richness and crunch, complementing the salad's sweet-earthy notes and citrus brightness.
This salad pairs well with grilled meats like pork tenderloin or chicken thighs and can be prepared partially in advance by roasting and dicing vegetables and chilling the dressing. Bringing components to room temperature before serving maintains freshness and flavor balance.
The use of blue cheese or substitutions such as feta and nuts like walnuts or pecans offer flexibility. Roasting beets with their skins on streamlines peeling, and wearing gloves can prevent beet stains on hands.
Ingredients
- 3 large beet about 2 lbs without greens, fresh, red
- 2 sweet yellow pepper
- 1 shallot minced
- 2 TB lemon juice fresh
- ¾ tsp kosher salt
- ¼ tsp black pepper freshly ground
- 4 TB extra virgin olive oil
- 4 oz blue cheese crumbled, or feta cheese
- ⅓ cup pistachios without shells, roughly chopped, salted
Instructions
- 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.
- Let roasted beets cool a bit, unwrap, and let cool completely. When cool, slip skins off and dice the beets. Set aside.
- Place clean peppers directly on medium-high flame of stovetop. Using tongs, turn peppers over as each side gets cooked - skin will be charred.
- 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.
- Whisk together shallt, lemon juice, salt, pepper, and olive oil for the dressing.
- 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.
Notes
- Roast beets and peppers a day ahead, store chilled, and bring to room temperature before serving.
- Dressing can be made in advance; whisk well before use.
- Wear gloves when handling beets to avoid staining hands.
- Use blue cheese, feta, or similar for topping based on preference.
- Substitute pistachios with walnuts or pecans if desired.
- Pairs nicely with grilled pork or chicken dishes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 196 kcal
% Daily Value*
| Calories | 196kcal | 10% |
| Carbohydrates | 14g | 5% |
| Protein | 6g | 12% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 11mg | 4% |
| Sodium | 462mg | 19% |
| Potassium | 498mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 215IU | 4% |
| Vitamin C | 61mg | 68% |
| Calcium | 102mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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