Roasted Beets Recipe
Local Pear, Greek Feta, Arugula, Spiced Pistachio, Poppyseed Vinaigrette
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Ingredients
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Salad Ingredients
Method
Preparation Steps
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 the beets are tender when pierced with a fork. Allow them to cool, then peel and slice into wedges.
Prepare the Spiced Pistachios
In a dry skillet over medium heat, toast the pistachios for about 5-7 minutes, stirring frequently until they are golden and fragrant. Remove from heat and season with salt, pepper, and a pinch of cayenne pepper for spice.
Make the Poppyseed Vinaigrette
In a small bowl, whisk together olive oil, honey, apple cider vinegar, poppy seeds, salt, and black pepper. Adjust seasoning to taste.
Assemble the Salad
In a large salad bowl, combine arugula, sliced roasted beets, diced pear, and crumbled Greek feta. Drizzle with poppyseed vinaigrette and toss gently to combine.
Top with Pistachios
Sprinkle the spiced pistachios on top of the salad before serving.