Beet Salad Recipe

Name: Beet Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Salads
Ingredients: 1 red beet; 1 yellow beet; Splash sherry vinegar; Splash extra-virgin olive oil; 1 teaspoon chopped shallots; 1 teaspoon chopped parsley leaves; Salt and freshly ground black pepper; 1 -ounce crumbled goat cheese; 1/8 th Granny Smith apple, julienned; 15 to 20 toasted pine nuts

Servings: persons

1 red beet
1 yellow beet
Splash sherry vinegar
Splash extra-virgin olive oil
1 teaspoon chopped shallots
1 teaspoon chopped parsley leaves
Salt and freshly ground black pepper
1 -ounce crumbled goat cheese
1/8 th Granny Smith apple, julienned
15 to 20 toasted pine nuts

1
Preheat the oven to 325 degrees F.
2
Peel the beets and add them to a small pan with a little water.
3
Cover the pan with a lid and roast until tender, about 1 hour.
4
Remove the beets from the oven and when cool enough to handle, cut them into small wedges.
5
Put them into a bowl and add a splash of sherry vinegar and a splash of extra-virgin olive oil.
6
Stir in the chopped shallots and chopped parsley.
7
Season with salt and pepper, to taste.
8
Arrange the beets on a plate and top with crumbled goat cheese, apple, and pine nuts.
9
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
10
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 red beet, 1 yellow beet, Splash sherry vinegar, Splash extra-virgin olive oil, and more.

Yes, Beet Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Beet Salad

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