Name: Beet Salad
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H35M0.000S
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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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Beet Salad

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