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Nancy’s Beet Salad

Here’s a great recipe for a hot day.

10-12 fresh beets (any variety), trimmed & scrubbed
Olive Oil for roasting (about a 1–2 tablespoons)
2 TB Seasoned Rice Vinegar
2 TB Extra Virgin Olive Oil
1/3 cup roasted pistachios, chopped
1/2 cup crumbled goat cheese
Optional: Add sea salt, pepper, 1 tsp dijon mustard to vinegar before drizzling.

1 Heat oven to 400°. 2 Place trimmed & scrubbed whole beets on individual square pieces of
aluminum foil, add a few drops of olive oil, then wrap up tightly (like a baked potato). Place in
oven directly on rack or, if too small, put on a baking sheet. 3 Roast until just tender. Smaller
beets take about 25 minutes, larger ones up to 45 minutes to an hour. Check tenderness by
poking with a toothpick through foil wrapper. 4 Once roasted, let cool and unwrap (this can
be done when they’re warm if you’re in a hurry). The beet skin should easily rub off using
your bare hands. You may want to use food prep gloves as beets can stain. 5 Slice beets on
to a large platter or plate individually. 6 Drizzle with extra virgin olive oil and seasoned rice
vinegar. 7 Sprinkle with chopped pistachios and goat cheese.

Other OPTIONS: Or you can do the salad with RAW beets–they’ll just be super crunchy.

OR…Buy pre-cooked beets at Trader Joe’s

Photo: Nancy Newcomer

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