Recipe courtesy of Rambla
Episode: Going Green
Save Recipe Print
Total:
1 hr 35 min
Active:
25 min
Yield:
1 to 2 servings
Level:
Easy

Ingredients

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 a chef, restaurant or culinary professional. It has not been tested for home use.

Get the Recipe

Buffalo Chicken Crescent Ring

Buffalo chicken dip finds a cozy home in crescent dough.

IDEAS YOU'LL LOVE

Roasted Beet Salad

Recipe courtesy of Trisha Yearwood

Balsamic Roasted Beet Salad

Recipe courtesy of Ina Garten

Beet and Goat Cheese Arugula Salad

Recipe courtesy of Giada De Laurentiis

Roasted Beet Salad with Walnuts and Goat Cheese

Recipe courtesy of Nancy Fuller

Beet Salad

Recipe courtesy of Hans Rueffert

Beet Salad

Recipe courtesy of Rambla

Beet Salad

Recipe courtesy of Robert Irvine

Beet Salad

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories