This is such a light and refreshing salad if you’re in the mood for something simple. The dressing is literally 4 ingredients.
The day I wanted to roast beets, I walk into Wegmans, and there is a huge display of the most gorgeous golden and red beets. They called to me.
If you like beets you will LOVE this. I’ve just been eating the leftover beets by the spoonful. Can’t get enough.
And they’re so pretty.
Also, you should save the beet greens and put them in a salad or in this salad. Great addition.
-5-7 beets, cubed into 1/4-1/2 inch cubes (I used a mixture of golden and red beets)
-juice of one lemon
-squeeze of honey
-1/4 cup olive oil + 2 T.
-2 tsp chopped italian flat leaf parsley
-freshly ground black pepper
-4 cups of baby arugula
-4 cups of butter lettuce
-roasted pistachios, chopped, for garnish
Preheat oven to 400℉
Place diced beets onto baking sheet, and toss with about 2 T. olive oil and a big pinch of sea salt and pepper.
Roast in the oven, tossing every 5 to 10 minutes, for about 20-25 minutes or until tender. (This will depend on the size of your beet cubes).
While the beets are roasting, make the vinaigrette. Combine lemon juice, pinch of salt and pepper, squeeze of honey, and chopped parsley in a small bowl. Stream in about 1/4 cup of olive oil, whisking to combine. (Might be more or less olive oil depending on the juiciness of the lemon).
Once beets have cooled, toss with butter lettuce and arugula, and as much vinaigrette as desired. Top with toasted chopped pistachios, and more chopped parsley if desired! Enjoy!
Look they’re like little beet jewels.
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