Here is the best beet salad recipe. This main-dish salad is made of arugula, roasted beets, and goat cheese. Plus, it’s super refreshing and filling, which makes it perfect for a summer lunch! It can even be made as a side dish to go with grilled meat.
Salt and pepper
Small pitas, cut into triangles
Sel et poivre
Oignons verts hachés
Persil frais haché
Preheat the oven to 200 °C (400 °F). Line a baking sheet with a silicone baking mat or parchment paper.
Spread the beets unto the baking sheet in one layer. Drizzle with olive oil and season with salt and pepper.
Cook in the oven for 40 minutes or until the beets are tender. Turn halfway through cooking time.
Pendant ce temps, préparer la vinaigrette en mélangeant l’huile, le sirop, la cuillère à soupe de moutarde forte, le sel et le poivre. Réserver au frais.
In a large bowl, gently toss all the beet salad ingredients except the goat cheese and pumpkin seeds.
Au moment du service, répartir finalement la salade de betteraves dans des bols. Garnir chaque bol de salade idéale de morceaux de fromage de chèvre, de graines de citrouille, de pointes de pitas et de la quantité de vinaigrette à base de sirop désirée.
When ready to serve, split the salad into bowls and garnish with the goat cheese and pumpkin seeds.
For this kind of recipe, you can use precooked (and vacuum-sealed) beets, which can be found in the fruits and vegetables section of many grocery stores. You could incorporate them directly or cook them in a skillet beforehand. But be careful with beet juice, it stains!
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