Roasted Baby Beets Recipe
Chicories, radish, brussels sprouts, pickled shallot, pistachio vinaigrette
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Ingredients
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Vegetables
Vinaigrette
Method
Preparation
- 1
Prepare the Beets
Preheat your oven to 400°F (200°C). Wash the baby beets thoroughly and trim the tops and roots. Wrap each beet in aluminum foil and place them on a baking sheet. Roast for 45-60 minutes until tender. Once cooked, let them cool, then peel off the skins and cut into quarters.
- 2
Pickle the Shallot
Slice the shallot thinly and place it in a small bowl. Add 1/4 cup of red wine vinegar and a pinch of salt. Let it sit for at least 15 minutes to pickle.
Assembly
- 3
Prepare the Vinaigrette
In a bowl, whisk together the olive oil, remaining red wine vinegar, honey, and salt until well combined. Stir in the chopped pistachios.
- 4
Combine the Salad
In a large serving bowl, combine the roasted beets, chopped chicories, sliced radish, and Brussels sprouts. Drizzle with the pistachio vinaigrette and toss gently to combine. Top with pickled shallots before serving.