Beet Salad (gf) Recipe
Roasted red beets tossed in red wine vinaigrette, whipped goat cheese, pistachio gremolata, orange segments and candied pecans.
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Ingredients
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Salad Ingredients
Method
Directions
- 1
Roasting Beets
Preheat the oven to 400°F (200°C). Wrap the red beets in aluminum foil and place them on a baking sheet. Roast for 45-60 minutes or until fork-tender. Let cool, then peel and chop into bite-sized pieces.
- 2
Prepare Vinaigrette
In a bowl, whisk together the red wine vinegar, olive oil, honey, salt, and black pepper. Adjust seasoning to taste.
- 3
Make Gremolata
In a small bowl, mix the chopped parsley, lemon zest, and minced garlic until well combined.
- 4
Assemble Salad
In a large bowl, combine the roasted beets, orange segments, and vinaigrette. Toss gently until the beets are well coated. Serve topped with whipped goat cheese, pistachio gremolata, and candied pecans.