Roast Beet Salad With Romesco Sauce Recipe

Name: Roast Beet Salad With Romesco Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large beets, trimmed and scrubbed; 3 large ripe tomatoes; 1/4 cup plus 1 tsp red wine vinegar; 6 cloves garlic, peeled; 1 None smoked dried nora chili pepper (optional); 1 None dried red chili pepper; 1 tbsp olive oil; 2 slices French bread, or 1 slice white bread; 1/4 cup blanched almonds; 1/2 cup olive oil

Servings: persons

1
Preheat the oven to 350u00b0F. Wrap each beet in foil and roast in oven for 1 hour or until tender. Rub the skins off and chop into 1/3-inch cubes. Cool.
2
Roast tomatoes in a baking pan for 30 mins.
3
Place 1/2 cup water, 1 tsp vinegar, garlic, smoked pepper (if using) and chili pepper in a small saucepan. Bring to a boil. Reduce heat to low; cover and simmer for 5 mins.
4
Heat 1 tbsp olive oil in a small skillet on medium heat. Cook bread and almonds until golden.
5
Place tomatoes, garlic mixture, bread and almonds in a food processor and pulse to form a thick-textured paste. Slowly add 1/2 cup oil and 1 tsp red wine vinegar while motor is running. Season to taste.
6
Pour into a clean bowl or jar and refrigerate until needed. Serve beets at room temperature topped with sauce.

389

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 3 large beets, trimmed and scrubbed, 3 large ripe tomatoes, 1/4 cup plus 1 tsp red wine vinegar, 6 cloves garlic, peeled, and more.

Yes, Roast Beet Salad With Romesco Sauce 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.

That's it — enjoy your meal!

Roast Beet Salad With Romesco Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions