Roasted Golden Beets
User Reviews
5
Roasted Golden Beets
Description
In this recipe, medium golden beets are roasted whole wrapped in foil at 400°F until fork-tender, allowing them to steam in their own juices. After cooling, their skins are easily removed by hand under running water. The peeled beets are cut into bite-sized pieces and chilled until serving.
The beets are dressed with a lemon vinaigrette enhanced by ground coriander, cumin, and a touch of honey for balance. They are plated atop peppery arugula leaves and topped with crumbled feta cheese and toasted pistachios, adding creaminess and crunch. Optional microgreens can finish the dish for added freshness.
This salad combines warm roasted vegetable flavors with fresh greens and salty cheese, suitable as a side dish or a light vegetarian meal. The roasting method softens the beets while concentrating their natural sweetness, and the accompanying vinaigrette adds a lively acidity.
Ingredients
- 4 to 5 golden beet medium
- extra-virgin olive oil for drizzling
- lemon vinaigrette
- ¾ teaspoon ground coriander
- ½ teaspoon honey
- ¼ teaspoon cumin ground
- 2 cups arugula
- ¼ cup feta cheese crumbled
- 2 tablespoons pistachio chopped, toasted
- salt sea salt
- black pepper freshly ground
- microgreens optional
Instructions
- Preheat the oven to 400°F.
- Place each beet on a piece of aluminum foil, drizzle generously with olive oil, and sprinkle with sea salt and freshly ground black pepper. Wrap the beets in the foil and roast on a baking sheet for 40 to 90 minutes, or until soft and fork-tender. The cooking time will depend on the size and freshness of the beets. Remove the beets from the oven, remove the foil, and set aside to cool. When the beets are cool to the touch, peel off the skins. I like to hold them under running water and slide the skins off with my hands.
- Slice the beets into halves, quarters, or bite-sized pieces, and place them in the fridge until ready to use.
- Make the lemon vinaigrette dressing according to this recipe, omitting the thyme, and adding the coriander, honey, and cumin.
- Arrange the beets, arugula, feta and pistachios on a platter. Drizzle with some of the dressing and season with salt and pepper. Top with microgreens, if desired, and serve.
User Reviews
Overall Rating
5
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