Roasted Beet Salad

At this point of the winter, many of us are just plain OVER it. Everything is brown, grey and white. The snow, the dirt on the roads, the sky... and it get's pretty darn boring. I don't know about you, but over here at SKBT we are yearning for green, yellow, orange, pink, red - all the colors of spring and summer - and the amazing produce that warmer seasons bring!

This beet salad should liven up your otherwise dreary winter. The colors alone in this salad are beautiful, and the flavors and textures create a wonderful meal that is the opposite of boring, that's for sure!

Hang in there, only a couple more weeks of this wintery weather!!

  • 3-4 Beets
  • 1/2 C pistachios, chopped
  • 1/2 C crumbled goat cheese
  • 1 pear, peeled and diced
  • 2 T apple cider vinegar
  • 1/3 C extra virgin olive oil
  • salt and pepper to taste
  • Preheat the oven to 425°
  • Rub some olive oil and salt and pepper on your beets, and roast, skin on, until fork tender (about 40-60 minutes)
  • Let the beets cool completely, then rub the skins off with a towel.
  • Slice the beets into rounds and arrange on a platter.
  • Season with a touch of salt and pepper.
  • Whisk together the apple cider vinegar, evoo and salt & pepper and toss the pears in the dressing.
  • Pour the pears and dressing over the beets, then sprinkle with pistachios and goat cheese.

Serve cold or room temp. This is a total beauty!