Golden and Red Beet Salad with Pecans, Cilantro, and Parmesan

A delightful summer salad featuring roasted golden and red beets topped with crunchy pecans, fresh cilantro, and shaves of Parmesan cheese.

Ingredients

1	golden & red beets
3	tablespoons olive oil
	salt
	pepper
1/3	cup cilantro leaves
1/4	cup shaves parmesan cheese
1/4	cup pecans or walnuts, chopped
	olive oil for drizzling
	salt & black pepper

Instructions

• 1. Prepare the beets by cutting off the greens and trimming the root ends.
  2. Thoroughly clean the beets under cold water to remove all dirt. Pat dry with a paper towel. Keep the skins on for roasting as they are easy to peel afterwards.
  3. Line a baking dish with tin foil and add 1/3 cup of water.
  4. Arrange the beets in the pan, drizzle with olive oil, and season with salt and pepper.
  5. Roast the beets in the oven for about 45 minutes or until tender. Cooking time may vary based on beet size; smaller beets may be ready in 30 minutes.
  6. Allow the roasted beets to cool until they are easy to handle.
  7. Peel the beets by gently rubbing the skins off with a dry paper towel.
  8. Slice the beets into 1/4-inch thick slices and arrange them on a serving platter. For storing, keep different colored beets separated and refrigerated for up to 2 days.
  9. Once arranged, top the beets with pecans, cilantro, and Parmesan cheese. Drizzle with olive oil, sprinkle with sea salt and black pepper. Serve immediately.

Jul 19, 2024