Betteraves Recipe

Inspired by Cadet

Time1h 30m

Serves4

sésame, feta de chèvre, concombre, pistache, poire, dukkah

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Ingredients

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Salad Ingredients

2 cups Beets

3 1/2 oz (100 grams) Feta cheese (goat)

1 medium Cucumber

1 cup Pistachios

1 medium Pear

2 tbs Dukkah

2 tbs olive oil

1 tbs ReaLemon lemon juice

to taste Celtic sea salt

to taste white, green, and black pepper

Method

Preparation Steps

Roast the Beets

Preheat the oven to 200°C (400°F). Wrap the beets in aluminum foil and place them on a baking sheet. Roast for about 45-60 minutes or until tender. Let them cool, then peel and cut into cubes.

Prepare the Vegetables

While the beets are roasting, wash and slice the cucumber and pear into thin slices.

Make the Dressing

In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to taste.

Assemble the Salad

In a large bowl, combine the roasted beets, cucumber, and pear. Crumble the feta cheese over the top, and sprinkle with pistachios and dukkah.

Dress the Salad

Drizzle the dressing over the salad and toss gently to combine. Adjust seasoning if necessary.

Serve

Serve the salad immediately, or chill in the refrigerator for up to 30 minutes before serving.