Barbabietola Pomodoro Recipe
Roasted red beets, vine ripe tomatoes, hearts of palm, green beans, bleu cheese, walnuts, balsamic vinaigrette
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.
Main Ingredients
Method
Preparation Steps
- 1
Roasting 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 they are tender when pierced with a fork. Let them cool, then peel and cut into wedges.
- 2
Blanching the Green Beans
In a pot of boiling water, blanch the green beans for about 3-4 minutes until they are bright green and tender-crisp. Drain and immediately place them in ice water to stop the cooking process. Once cooled, drain and set aside.
- 3
Preparing the Salad
In a large bowl, combine the roasted beet wedges, chopped vine ripe tomatoes, sliced hearts of palm, and blanched green beans. Toss gently to combine.
- 4
Adding Cheese and Nuts
Crumble the bleu cheese over the salad and sprinkle the chopped walnuts on top.
- 5
Dressing the Salad
Drizzle the balsamic vinaigrette over the salad and toss gently to coat all ingredients. Adjust seasoning with salt and pepper to taste.
