Recipe courtesy of Rambla

Beet Salad

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  • Level: Easy
  • Total: 1 hr 35 min
  • Active: 25 min
  • Yield: 1 to 2 servings
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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


  1. 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.