Beet Salad Recipe
This delicious roasted beet salad with arugula, apple, cranberries, and feta looks stunning and is tossed in an easy balsamic dressing.
Foto: Well Plated
Bahan-bahan
- 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)
Langkah-langkah
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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.
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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.
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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).
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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.
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Sprinkle the remaining pistachios, cranberries, and goat cheese over the top. Enjoy warm or at room temperature.
Estimasi Nutrisi (per porsi)
Makronutrien
*AKG = Angka Kecukupan Gizi berdasarkan diet 2.000 kalori
💰 Estimasi Harga
📋 Rincian Harga Bahan (8% bahan terdeteksi)
| Bahan | Jumlah | Harga Satuan | Subtotal |
|---|---|---|---|
| medium beets | 2 pounds | - | - |
| arugula | 5 ounces | Rp 16.000/kg | Rp 8.000 |
| small apple | 1 | - | - |
| roasted | 0.5 cup | - | - |
| dried cranberries | 0.3333333333333333 cup | - | - |
| goat cheese | 4 ounces | - | - |
| balsamic vinegar | 0.25 cup | - | - |
| extra-virgin olive oil | 3 tablespoons | - | - |
| Dijon mustard | 1 teaspoon | - | - |
| honey | 1 teaspoon | - | - |
| garlic | 1 clove | - | - |
| kosher salt | 0.75 teaspoon | - | - |
| ground black pepper | 0.125 teaspoon | - | - |
*Harga pasar perkiraan, bisa berbeda di daerah Anda
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