Salade De Betteraves Recipe
Roasted Beet, Baby Arugula, Chêvre, Red Onion, Pistachio, Lemon Vinaigrette
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Ingredients
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Salad Base
Lemon Vinaigrette
Method
Salad Preparation
- 1
Roast the Beets
Preheat your 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. Once done, let them cool, then peel and slice into wedges.
- 2
Prepare the Red Onion
Thinly slice the red onion. If you prefer a milder flavor, soak the slices in cold water for 10 minutes, then drain.
- 3
Prepare the Chèvre
Crumble the chèvre into small pieces and set aside.
- 4
Toast the Pistachios
In a dry skillet over medium heat, toast the pistachios for about 5-7 minutes, stirring occasionally, until they are fragrant and lightly golden. Let them cool and then roughly chop.
- 5
Assemble the Salad
In a large bowl, combine the baby arugula, roasted beet wedges, sliced red onion, crumbled chèvre, and chopped pistachios.
Vinaigrette Preparation
- 6
Make the Vinaigrette
In a small bowl, whisk together the olive oil, fresh lemon juice, honey, salt, and black pepper until well combined and emulsified.
- 7
Dress the Salad
Drizzle the lemon vinaigrette over the salad and gently toss to combine all ingredients. Adjust seasoning with additional salt and pepper to taste.