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Roast Beet Herb Salad
Published on 4/24/2019
Roast Beet Herb Salad
Lisa Plume
(reprinted from 2013)
Ingredients
6-8 Beets – mixed colors if possible - sliced
3 Tbs olive oil
I large shallot – thinly sliced
Chopped Herbs - ¼ cup parsley - ¼ cup tarragon - ¼ cup chives
Zest of one orange
¼ cup chopped pistachios
Jelly Jar Vinaigrette:
¼ cup white wine vinegar
½-3/4 cup extra virgin olive oil
Dash of honey
Salt & Pepper
Instructions:
Preheat the oven to 425 degrees.
Line a baking sheet with parchment paper.
Wash the beets and use a vegetable scrubber to wash the outside. Remove the stem and root end with a sharp knife. Use a vegetable peeler or paring knife to peel the beets. Slice the beets into 1/4-1/2″ thick rounds and place them in a small bowl.
Drizzle the olive oil over the sliced beets and then toss to combine. Place the sliced beets in a single layer on your prepared baking sheet, roasting in
the hot oven until the beets are fork tender, 10-15 minutes.
While beets are roasting, make dressing by adding all ingredients to a jar with a lid. Shake vigorously to combine.
Once beets are cooled, add beets, shallots, herbs, orange zest and pistachios in a bowl. Toss with dressing and serve immediately.
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