Beet Salad Recipe

• 份量: 8 servings
• 活動時間: 20 minutes
• 總時間: 1 hour 10 minutes

食材

2 pounds medium beets (tops and roots trimmed (about 6 beets)

5 ounces arugula

1 small apple (diced (a sweet/crisp apple such as Honeycrisp, or tart such as Granny Smith)

1/2 cup roasted, salted shelled pistachios (I purchase them already roasted, salted, and shelled), divided)

1/3 cup dried cranberries (divided)

4 ounces goat cheese, feta, or gorgonzola (crumbled and divided)

1/4 cup balsamic vinegar

3 tablespoons extra-virgin olive oil

1 teaspoon Dijon mustard

1 teaspoon honey

1 clove garlic (minced or grated (about 1 teaspoon)

3/4 teaspoon kosher salt (plus additional to taste)

1/8 teaspoon ground black pepper (plus additional to taste)

步驟

Bake

Place a rack in the center of the oven and preheat the oven to 400°F. Place the beets in a 9x13-inch baking dish or similar dish large enough to hold them comfortably in a single layer. Pour a thin layer of water into the bottom of the dish, cover with foil, and bake until the beets feel tender in the center when pierced with a small, sharp knife, 50 minutes to 1 hour 10 minutes or longer depending upon the size of your beets. Transfer the beets to a cutting board and let stand until cool enough to handle. If you are concerned about staining your cutting board, lay a sheet of parchment paper over it first.

Whisk

While the beets cook, prepare the balsamic dressing: in a medium mixing bowl or large measuring cup, whisk together the dressing ingredients—olive oil, balsamic, mustard, honey, garlic, salt, and pepper.

Dice

Once the beets are cool enough to handle but are still warm, with a paper towel, rub away the beet skins. If they are stubborn and stick, peel them with a small, sharp knife. Dice each beet into 3/4-inch pieces (or cut into wedges if you prefer), then place in a large serving bowl. Pour half of the dressing over the warm beets, then stir to coat (the beets absorb dressing better when they are warm).

Toss

Add the arugula to the bowl with the beets. Toss to combine. Top with about two-thirds each of the apple, pistachios, cranberries, and goat cheese. Toss once more, adding more of the remaining dressing as desired. The arugula should be lightly moist but not drowning.

Sprinkle the remaining pistachios, cranberries, and goat cheese over the top. Enjoy warm or at room temperature.

營養

• 每份大小: 1 (of 8)
• 卡路里: 216 kcal
• 總脂肪: 12 g
• 飽和脂肪: 3 g
• 不飽和脂肪: 8 g
• 膽固醇: 7 mg
• 總碳水化合物: 23 g
• 膳食纖維: 5 g
• 總糖: 16 g
• 蛋白質: 7 g