Roasted Beet Salad | How to make Roasted Beet Salad

By Archana Potdar  |  17th Nov 2015  |  
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  • Roasted Beet Salad, How to make Roasted Beet Salad
Roasted Beet Saladby Archana Potdar
  • Prep Time

    0

    mins
  • Cook Time

    60

    mins
  • Serves

    4

    People

8

0





About Roasted Beet Salad

Use colors to attract your child to a delicious and healthy food. Inspired from Foodnetwork.com

Roasted Beet Salad is delicious and authentic dish. Roasted Beet Salad by Archana Potdar is a great option when you want something interesting to eat at home. Restaurant style Roasted Beet Salad is liked by most people . The preparation time of this recipe is few minutes and it takes 60 minutes to cook it properly. Roasted Beet Salad is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Roasted Beet Salad. Roasted Beet Salad is an amazing dish which is perfectly appropriate for any occasion. Roasted Beet Salad is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Roasted Beet Salad at your home.

Roasted Beet Salad

Ingredients to make Roasted Beet Salad

  • 8 medium - size beets tops removed and scrubbed
  • ½ cup balsamic reduction
  • ½ cup good olive oil
  • 2 teaspoons mustard
  • Salt and freshly ground black pepper
  • 4 oranges separated in segments (I used baby oranges)
  • Few cashew nuts
  • 1 tsp toasted sesame seeds
  • dhania/ coriander leaves to garnish

How to make Roasted Beet Salad

  1. Preheat the oven to 200°C/400°F. Wrap each beet in aluminium foil and roast them in a tray for about 50 mins to 1 hour, depending on the size till tender.
  2. Cool a little, unwrap and set aside till they cool down to allow you to handle them.
  3. Whisk together the vinegar, olive oil, mustard, 2 teaspoons salt and 1 tsp pepper in a bowl. Set aside.
  4. Peel the beets and cut them to bite sized pieces/ wedges according to your choice in a large bowl.
  5. Add half of the vinaigrette (warm beets absorb more vinaigrette). Check the seasonings. Mix the oranges.
  6. Arrange on the serving platter and then add the cashew nuts and the sesame seeds.
  7. Drizzle with additional vinaigrette, salt and pepper if desired. Garnish with dhania/coriander leaves.
  8. Serve warm or at room temperature.

My Tip:

Use balsamic reduction https://themadscientistskitchen.wordpress.com/2013/09/10/apple-cider-balsamic-reduction/

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