Roasted Beet Salad with Pistachios and Parmesan
50 minServes 4
Warm roasted beets tossed with a bright vinaigrette, topped with pistachios and Parmesan, served over peppery arugula.
| prepPreheat oven to 425°F / 220°C | |||||
| 680 g beets, peeled and diced into 1/2–3/4 inch pieces | Roast beets 425°F / 220°C, 25 min, flipping halfway | Toss hot beets with vinegar, cool 15 min | Add honey, lemon juice, garlic, zest & oil; season | Fold in pistachios and Parmesan | Pile arugula on platter, spoon beets over top |
| 14 g olive oil (for roasting) | |||||
| 1/2 teaspoon kosher salt, plus more to taste | |||||
| 45 g white wine vinegar | |||||
| 14 g honey | |||||
| 55 g extra-virgin olive oil | |||||
| 30 g fresh lemon juice | |||||
| 1 clove garlic, grated | |||||
| Zest of 1 lemon | |||||
| 30 g shelled pistachios, finely chopped | |||||
| 25 g shredded Parmesan | |||||
| 140 g arugula | |||||
| Freshly ground black pepper, to taste | |||||
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