We got pretty Chioggia beets in our CSA this week, and I love roasted beets. So…it was time to It’s been a while since I posted a ‘Western’ recipe, so here it goes! I like the salad because of the great contrast between the candy sweet beets, salty pistachios and cheese, and fruitiness of the olive oil. I hope you’ll enjoy it as much as I did! roasted beet salad

Roasted Beet Salad

Ingredients:

4 beets, washed well and trimmed of long tails

Canola/veg/neutral oil

20-25 roasted, salted and shelled pistachios

Extra virgin olive oil

Salt and pepper to taste

1/8 to 1/4 cup gorgonzola cheese (whatever you wish)

Chopped Parsley (~2 tsp)

Instructions:

1) Coat beets in the lightest coating of oil. Wrap in aluminum foil. Roast at 400F until a paring knife can easily pierce through the thickest part. The larger diameter of the beet, the longer the cook time (obviously!) Check at 45 minutes, then check every 5 minutes or so after that.

2) When the beets are cool enough to handle, peel the skin. Slice thinly lengthwise.

3) Arrange beet slices on a plate. Drizzle with extra virgin olive oil, then sprinkle salt, pepper, nuts, cheese, and parsley on top.

Substitutions/Notes:

-Make sure you get some of each component with every bite!

-Of course, you can first also toss the beet slices with the olive oil, salt, and pepper before assembling. But, since this is supposed to be a healthier dish, the drizzle of oil suffices as well!