Recipe courtesy of Debi Mazar
and
Gabriele Corcos
Roasted Beet Salad
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 150
- Total Fat
- 12 grams
- Saturated Fat
- 1.5 grams
- Sodium
- 144 milligrams
- Carbohydrates
- 10 grams
- Dietary Fiber
- 3 grams
- Protein
- 2 grams
- Sugar
- 6 grams
- Total: 45 min
- Prep: 10 min
- Cook: 35 min
Ingredients
6 red beets, washed and tops trimmed
Juice of 1 lemon
1 tablespoon finely chopped fresh parsley
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1/4 cup chopped roasted pistachios
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.