Roasted Beet Salad

It seems like most of the restaurants we’ve been to lately offer a beet salad.  And I really like them.  There’s just something about the vibrant red colors and that soft, sweet taste that I find mesmerizing.  So, as with any good dish I’ve seen on the menu, I asked myself if I could make it at home.  The answer, resoundingly, was yes!

Roasting the beets is simple, but takes some time.  I recommend roasting all the beets the night before.  That way, you’re not waiting around for the beets to cook and cool.  (I find that beets are much better cold).  Once that task is done, you can prepare a simple but delicious salad in a matter of minutes.  This includes the vinaigrette.  Finally, this salad can easily be adapted to your own tastes.  Baby spinach or arugula?  Goat cheese or feta?  Pecans or pistachios?  You decide!  But either way, you’ll love this salad!

Roasted Beet Salad

PREP TIME: 10 minutes
COOK TIME: 1 hour 20 minutes
YIELD: 4 Servings

WHAT TO GRAB:
FOR THE SALAD
4 beets (red or golden)
12 grape tomatoes, halved
1 teaspoon lemon zest
2 teaspoons minced pistachios
Bulgarian feta, crumbled
Baby spinach

FOR THE VINAIGRETTE
2 tablespoons olive oil
1 tablespoon red-wine vinegar
1 tablespoon lemon juice
1 teaspoon dijon mustard
Kosher salt and pepper to taste

HOW YOU DO IT:

1.  Preheat the oven to 425°F.  Wrap the beets in foil and roast in the middle of the oven until tender, about 1 hour and 20 minutes.  Unwrap the beets and allow them to cool.  Once cool, peel the skins and slice the beets into bite-size pieces.

2.  The next day, whisk together the olive oil, vinegar, lemon juice, mustard, salt, and pepper.

3.  Arrange the beets, baby spinach, and grape tomatoes on a plate.  Top with the feta, pistachios, and lemon zest.  Pour the dressing over the salad, and serve!