Golden and Red Beet Salad with Pecans, Cilantro, and Parmesan
Serves: 6 servings
Ingredients:
9
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. |
Published on Jul 19, 2024 by Luminița