Roasted Beet Salad Recipe
Oven-roasted red beets, taratore, nori granola, balsamic reduction.
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Ingredients
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Vegetables
Taratore
Nori Granola
Balsamic Reduction
Method
Roasting Beets
- 1
Prepare the Beets
Preheat the oven to 400°F (200°C). Wash the beets thoroughly and trim the tops and tails.
- 2
Wrap and Roast
Wrap each beet in foil, place them on a baking sheet, and roast in the oven for 45-60 minutes, until tender. Let them cool before peeling and slicing.
Making Taratore
- 3
Preparing Nori Granola
- 4
Mix and Bake
In a bowl, mix rolled oats, crumbled nori sheets, olive oil, maple syrup, and sesame seeds. Spread on a baking sheet and bake at 350°F (175°C) for 15-20 minutes, stirring occasionally until golden.
Making Balsamic Reduction
- 5
Reduce Balsamic Vinegar
In a small saucepan, bring balsamic vinegar to a simmer over medium heat. Reduce heat to low and simmer until it thickens and coats the back of a spoon, about 10-15 minutes. Allow to cool.
Assembly
- 6
Plate the Salad
On a serving plate, arrange the sliced roasted beets. Drizzle with taratore and balsamic reduction, and sprinkle nori granola on top.