Beet Salad

Total Time:
1 hr 35 min
Prep:
25 min
Inactive:
10 min
Cook:
1 hr

Yield:
1 to 2 servings
Level:
Easy

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
  • 1/8 th 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.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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