Recipe courtesy of Rambla
Beet Salad
- Level: Easy
- Yield: 1 to 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 138
- Total Fat
- 4
- Saturated Fat
- 2
- Carbohydrates
- 21
- Dietary Fiber
- 5
- Sugar
- 14
- Protein
- 5
- Cholesterol
- 7
- Sodium
- 454
- Total: 1 hr 35 min
- Prep: 25 min
- Inactive: 10 min
- Cook: 1 hr
Ingredients
1 red beet
1 yellow beet
Splash sherry vinegar
Splash extra-virgin olive oil
1 teaspoon chopped shallots
1 teaspoon chopped parsley leaves
Salt and freshly ground black pepper
1-ounce crumbled goat cheese
1/8th Granny Smith apple, julienned
15 to 20 toasted pine nuts
Directions
- Preheat the oven to 325 degrees F.
- Peel the beets and add them to a small pan with a little water. Cover the pan with a lid and roast until tender, about 1 hour. Remove the beets from the oven and when cool enough to handle, cut them into small wedges. Put them into a bowl and add a splash of sherry vinegar and a splash of extra-virgin olive oil. Stir in the chopped shallots and chopped parsley. Season with salt and pepper, to taste.
- Arrange the beets on a plate and top with crumbled goat cheese, apple, and pine nuts.