BelleStyle Cookbook: Harvest Beet Salad
You will need:
2-3 Roasted Beets (diced small)
1/4 C. Red Onions (sliced thin)
1/4 C. Shredded Parmesan cheese
1/4 C. Roasted Pistachios
1 TSP Italian Parsley
1-2 Purple Endive (sliced long and thin)
2 C. Spring Mix ( baby spinach, red leaf, green leaf, arugula)
1/4 C. Cojita or Feta Cheese Crumbles
Sea salt & pepper
Extra Virgin Olive Oil
Juice of one lemon
How to Make:
Spread the spring mix on the bottom of a low round serving bowl. Next place beets, red onions, pistachios, Parmesan, parsley, sea salt, pepper.
Lay the cut endive around the bowl on the outside rim for decoration.
Sprinkle olive oil, salt and pepper, 1/4 Lemon juice and optional balsamic vinegar or your favorite vinegar sprinkled on top.
Serve it mix with our sustainable wood spoons.
And warm artisan bread like sourdough, ciabatta or French works really well together.
Tip for roasting beets: I just cut the top and bottom off the beet and wrap in aluminum foil. Drizzle with olive oil and cover the top with sea salt. I use a lot of sea salt while roasting. Since the skin is still on the beets, when you cut the skin off after they are done the beets do not taste salty. But the salt gives them a nice deep flavor profile.