Beet Salad Recipe
pistachio, basil, parmesan, balsamic
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Ingredients
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Salad Base
Dressing
Method
Salad Preparation
- 1
Prepare the Beets
Wash the beets thoroughly under running water to remove any dirt. Trim the tops and roots, then wrap each beet in aluminum foil. Roast in a preheated oven at 400°F (200°C) for about 45-60 minutes, or until tender. Let cool, peel, and chop into bite-sized pieces.
- 2
Prepare the Other Ingredients
While the beets are roasting, roughly chop the fresh basil leaves and set aside. Grate or shave the Parmesan cheese. Chop the pistachios coarsely.
Dressing Preparation
- 3
Make the Dressing
In a small bowl, whisk together the balsamic vinegar, olive oil, salt, and black pepper until well combined. Adjust seasoning to taste.
Assembly
- 4
Combine the Ingredients
In a large mixing bowl, combine the roasted beet pieces, chopped basil, grated Parmesan, and chopped pistachios. Drizzle the dressing over the salad and toss gently to combine, ensuring all ingredients are evenly coated.
- 5
Serve
Transfer the salad to a serving platter or individual bowls. Optionally, garnish with additional Parmesan and pistachios on top. Enjoy your fresh beet salad!
