Beet Salad Recipe
This beautiful beet salad recipe is impressive, easy, and an awesome way to eat cleanly! Absolutely delicious! Be sure to plan ahead for roasting time of beets; can be done 1 day ahead.
Servings: 8
Ingredients
- 3 large fresh red beets, about 2 lbs without greens
- 2 sweet yellow peppers
- 1 shallot, minced
- 2 tablespoons fresh lemon juice
- ¾ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 4 tablespoons extra virgin olive oil
- 4 oz blue cheese, crumbled, or feta cheese
- ⅓ cup salted pistachios, without shells, roughly chopped
Instructions
- To roast beets, preheat oven to 425F. Separately wrap each beet tightly in heavy foil. Place on baking pan and roast in middle of oven until beets are tender, approx. 1.5 hours.
- Let roasted beets cool a bit, unwrap, and let cool completely. When cool, slip skins off and dice the beets. Set aside.
- Place clean peppers directly on medium-high flame of stovetop. Using tongs, turn peppers over as each side gets cooked - skin will be charred.
- Once entire pepper is charred on the skins, remove from flame and let cool. Gently peel skins off peppers under cold running water. Seed and dice roasted peppers. Set aside.
- Whisk together shallt, lemon juice, salt, pepper, and olive oil for the dressing.
- In separate plates, evenly distribute the diced beets and peppers. Pour dressing evenly over each plate of beets and peppers. Top each place with crumbled blue cheese, followed by chopped pistachios. Serve immediately.
Notes
- You can use disposable gloves when handling beets to prevent your hands from getting stained.
- Roasting the beets with their skins on will make them easier to peel after they're cooked.
- Charred peppers not only add a smoky flavor but also make them easier to peel.
- Gorgonzola, Roquefort, or feta cheeses all work well in this recipe.
- If you don't want to roast the peppers, you can use jarred roasted peppers or replace them with more beets.
- Try golden yellow beets as well as red beets.
- Pistachios are a great choice for this salad, but feel free to substitute with other nuts like walnuts or pecans.
- Beets and peppers can be roasted and diced the day before. Keep chilled and bring back to room temp when ready to serve. Dressing can also be made the day before and kept chilled; whisk before using.
- Serve it with your favorite grilled recipes. We particularly love it with Grilled Pork Tenderloin and Grilled Chicken Thighs.
Nutrition (per serving)
Calories: 196kcal | Carbohydrates: 14g | Protein: 6g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 11mg | Sodium: 462mg | Potassium: 498mg | Fiber: 4g | Sugar: 8g | Vitamin A: 215IU | Vitamin C: 61mg | Calcium: 102mg | Iron: 1mg