Salade De Betteraves Recipe
Recipe information
Make Salade De Betteraves in just 1h 15m. Roasted Beet, Baby Arugula, Chêvre, Red Onion, Pistachio, Lemon Vinaigrette
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Ingredients
Salad Base
Lemon Vinaigrette
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.
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