ROASTED BEET SALAD WITH ARUGULA, GOAT CHEESE AND PINE NUTS (BONNIE STERN)
Steps:
- 1. Reserve one or two raw beets. Wrap remaining beets in aluminum foil in a single layer and roast in a preheated 400F oven for 1 to 1 1/2 hours or until tender when pierced with a knife. Unwrap and cool slightly. Rub off skins, using a knife to help if necessary. Trim ends. Cut some beets into wedges, some into slices crosswise and some lengthwise. 2. Meanwhile, peel reserved raw beet(s) and slice as thinly as possible with a vegetable peeler or benriner mandolin. (Be sure to wear a protective glove if using a mandolin!) Place slices in ice water until ready to use. 3. Place arugula on a platter and top with roasted beets. Dot with cheese and parsley. Pat raw beets dry and scatter on salad. 4. Whisk pomegranate molasses with olive oil. Drizzle on beets. Sprinkle with salt and pepper, pomegranate seeds and pine nuts. makes 6 to 8 servings
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Md Jewel islam
[email protected]I would make this salad again, but I would make a few changes to the recipe.
Cristian
[email protected]Overall, I thought this salad was just okay. It wasn't bad, but it wasn't anything special either.
Lesley Catt
[email protected]The salad was a bit too oily for my taste. I would use less olive oil in the dressing next time.
Waeem Ali
[email protected]I found the salad to be a bit bland. I would add more salt and pepper to the dressing next time.
op craft
[email protected]The beets took longer to roast than the recipe said. I had to keep them in the oven for an extra 15 minutes.
Graham Broadley
[email protected]This salad is a bit too sweet for my taste. I would reduce the amount of honey in the dressing next time.
CYNTHIA FINLEY-CAMPBELL
[email protected]I'm not a fan of goat cheese, so I used feta cheese instead. It was still very good.
Aamir Mustafa
[email protected]I'm allergic to nuts, so I omitted the pine nuts from this salad. It was still delicious!
Dipen Vujel
[email protected]This salad is a great way to use up leftover roasted beets. I always have a few extra beets after I make roasted beet hummus, so this salad is a perfect way to use them up.
gordon protocol
[email protected]I followed the recipe exactly and the salad turned out perfectly. I highly recommend it!
Shah Khan official
[email protected]I'm definitely going to make this salad again and again. It's a new favorite!
Kerri M. Stefanik
[email protected]This salad is so beautiful and colorful! It's perfect for a special occasion or a dinner party.
Wow! Wow! Wubbzy! Central
[email protected]I used a pre-made vinaigrette dressing for this salad and it turned out great. I'm sure it would be even better with a homemade dressing, but I was short on time.
Nancy Lee Perez
[email protected]The goat cheese adds a creamy richness to the salad that balances out the other flavors perfectly.
Johnson Mason
[email protected]I love the addition of pine nuts to this salad. They add a nice crunch and extra flavor.
M,S,M munshy
[email protected]This salad is so easy to make and it's perfect for a quick and healthy lunch or dinner.
Jabbar Prince
[email protected]I'm not usually a fan of beets, but this salad changed my mind! The roasting process brings out their natural sweetness and makes them so delicious.
Mokaddes Mi
[email protected]I made this salad for a dinner party and it was a huge hit! Everyone loved the unique flavor combination and the gorgeous presentation.
Ssenyonjjo Aksam
[email protected]This roasted beet salad is a delightful explosion of flavors and textures! The sweetness of the beets, the nuttiness of the pine nuts, the tanginess of the goat cheese, and the peppery arugula come together beautifully. I highly recommend it!