Roasted Beet Salad Recipe

Time1h 15m

Serves4

english cucumber, sweet onion, shiso leaf, tempura crispies, orange-sherry 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.

1
Roasting the Beets
Preheat the 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 they are fork-tender. Remove from the oven and allow to cool.
2
Preparing the Vegetables
Once the beets are cool enough to handle, peel them and cut them into wedges. Slice the English cucumber into thin rounds and the sweet onion into thin rings.
3
Assembling the Salad
In a large bowl, combine the roasted beets, sliced cucumber, sweet onion, and shiso leaves. Gently toss to mix the ingredients.
4
Adding Tempura Crispies
Just before serving, sprinkle the tempura crispies over the salad for added crunch.