Recipe courtesy of Debi Mazar and Gabriele Corcos
Total:
45 min
Prep:
10 min
Cook:
35 min
Yield:
6 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

Preheat the oven to 375 degrees F. 

Wrap the beets in a square of tin foil. Place on a sheet tray and roast until tender, 30 to 35 minutes. Once cool enough to handle, peel the skins of the beets. Slice into 1/4-inch-thick slices using a mandoline. (Use a sharp chef's knife if you don't have a mandoline.) 

Add the lemon juice to a small bowl along with the parsley and season with salt and pepper. Drizzle in the olive oil while whisking. 

Lay the beets on platter and drizzle with the vinaigrette. Sprinkle with the pistachios or serve them on the side for some salty crunch. 

IDEAS YOU'LL LOVE

Balsamic Roasted Beet Salad

Recipe courtesy of Ina Garten

Roasted Beets

Recipe courtesy of Ina Garten

Beet Salad

Recipe courtesy of Rambla

Beet and Goat Cheese Arugula Salad

Recipe courtesy of Giada De Laurentiis

Roasted Beets with Herbs

Recipe courtesy of Valerie Bertinelli

Lentil and Orzo Salad with Roasted Cauliflower, Chard and Herbs

Recipe courtesy of Eddie Jackson

Berbere-Roasted Hake with Cool Bean Salad

Recipe courtesy of Eddie Jackson

Beet Salad with Goat Cheese

Recipe courtesy of Guy Fieri

Roasted Shrimp Salad

Recipe courtesy of Ina Garten

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking