Barbabietole Recipe
beets, goat feta, pistachio, micro greens
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Vegetables
Dairy
Nuts
Greens
Condiments
Method
Preparation
- 1
Roast the Beets
Preheat the oven to 400°F (200°C). Wrap each beet in aluminum foil and place them on a baking sheet. Roast for about 45-60 minutes, or until fork-tender. Once cooked, let them cool, then peel and slice them.
- 2
Prepare the Dressing
In a small bowl, whisk together olive oil, balsamic vinegar, salt, and black pepper.
- 3
Chop the Pistachios
Roughly chop the pistachios and set aside.
Assembly
- 4
Plate the Dish
On a serving platter, arrange the sliced beets. Crumble the goat feta cheese over the beets, sprinkle with chopped pistachios, and top with micro greens.
- 5
Dress the Salad
Drizzle the prepared dressing over the salad and serve immediately.
