Roasted Baby Beet Salad Recipe
gorgonzola dulce, roasted candied striped beets, candied pistachio, micro pea tendrils
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
- 1
Roast the Beets
Preheat the oven to 400°F (200°C). Wrap the baby beets in aluminum foil with a drizzle of olive oil, salt, and pepper. Roast for about 45 minutes, or until tender.
- 2
Prepare the Candied Pistachios
In a small saucepan over medium heat, combine pistachios and sugar. Stir continuously until the sugar melts and coats the pistachios. Spread on a parchment-lined baking sheet to cool.
- 3
Assemble the Salad
Once the beets are roasted and cooled, peel and slice them. In a large bowl, combine the sliced beets, crumbled gorgonzola, candied pistachios, and micro pea tendrils.
- 4
Dress the Salad
Drizzle with balsamic vinegar and remaining olive oil. Toss gently to combine. Season with salt and pepper to taste.
