| Level: | Easy |
| Total: | 45 min |
| Prep: | 10 min |
| Cook: | 35 min |
| Yield: | 6 servings |
Ingredients
- 6 red beets, washed and tops trimmed
- Juice of 1 lemon
- 1 tablespoon finely chopped fresh parsley
- Kosher salt and freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 1/4 cup chopped roasted pistachios
Instructions
- Preheat the oven to 375 degrees F.
- Wrap the beets in a square of tin foil. Place on a sheet tray and roast until tender, 30 to 35 minutes. Once cool enough to handle, peel the skins of the beets. Slice into 1/4-inch-thick slices using a mandoline. (Use a sharp chef’s knife if you don’t have a mandoline.)
- Add the lemon juice to a small bowl along with the parsley and season with salt and pepper. Drizzle in the olive oil while whisking.
- Lay the beets on platter and drizzle with the vinaigrette. Sprinkle with the pistachios or serve them on the side for some salty crunch.
Nutrition Facts
| Calories | 150 |
| Total Fat | 12 grams |
| Saturated Fat | 1.5 grams |
| Sodium | 144 milligrams |
| Carbohydrates | 10 grams |
| Dietary Fiber | 3 grams |
| Protein | 2 grams |
| Sugar | 6 grams |
Reviews
Delish! My family loved this beet salad!