Roasted Beet Salad Recipe

Preparation Steps

1. 1

   Roast the Beets

   Preheat your oven to 400°F (200°C). Wash the beets thoroughly and trim the tops and bottoms. Wrap each beet in aluminum foil and place them on a baking sheet. Roast in the preheated oven for about 45-60 minutes, or until a fork easily pierces through them. Once done, let them cool, then peel and slice them into wedges.

2. 2

   Prepare the Red Onion

   While the beets are roasting, peel the red onion and slice it thinly. If you prefer a milder flavor, soak the onion slices in cold water for about 10 minutes, then drain.

3. 3

   Prepare the Dressing

   In a small bowl, whisk together the balsamic vinegar, extra virgin olive oil, salt, and black pepper until well combined.

4. 4

   Assemble the Salad

   In a large salad bowl, combine the roasted beet wedges, sliced red onion, and crumbled chevre. Drizzle the dressing over the salad and gently toss to coat all ingredients.

5. 5

   Add Toppings

   Chop the pistachios and sprinkle them over the salad along with fresh chopped parsley for garnish.

6. 6

   Serve

   Serve the salad immediately while the beets are still slightly warm or refrigerate for up to 30 minutes before serving. Enjoy your roasted beet salad!