Recipe courtesy of Rambla
Beet Salad
- Level: Easy
- Total: 1 hr 35 min
- Prep: 25 min
- Inactive: 10 min
- Cook: 1 hr
- Yield: 1 to 2 servings
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.
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