Roasted Beet Salad Recipe
arugula, pistachio, quinoa, pickled shallot, whipped chevre, orange balsamic
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Ingredients
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Salad Base
Toppings
Dressing
Method
Prepare the Beets
- 1
Roast the Beets
Preheat your oven to 400°F (200°C). Wrap the beets in aluminum foil and place them on a baking sheet. Roast for 45-60 minutes, or until a fork easily pierces them. Once roasted, allow to cool, peel, and slice into wedges.
Prepare the Quinoa and Shallots
- 2
- 3
Pickle the Shallots
Thinly slice 1 large shallot and place in a bowl. In a separate bowl, mix 1/2 cup of vinegar (white or apple cider) with 1/2 cup of water, 1 tablespoon of sugar, and a pinch of salt. Pour this mixture over the shallots and let them sit for at least 30 minutes.
Assemble the Salad
- 4
Combine Ingredients
In a large bowl, add the arugula, cooked quinoa, roasted beet wedges, pickled shallots, and pistachios.
- 5
Prepare the Dressing
In a small bowl, whisk together the orange balsamic vinegar, olive oil, salt, and black pepper until well combined.
- 6
Dress the Salad
Drizzle the dressing over the salad and toss gently to combine. Top with whipped chevre just before serving.
