I actually cannot stomach red beets. There is something unnatural about the color. Something too natural about the taste. Having said that, in February we went to a restaurant in Seattle called “How to Cook a Wolf”. Our friends ordered the roasted beet salad and while not thrilled, it was family style, so I tried them. Shock and awe I loved them. Roasting at a high temperature carmelizes the sugars and the orange varietal is far more tasty and earth neutral than it’s dark red sister.
This is my take on How to Cook a Wolf’s roasted orange beet salad. It's the perfect summer salad to brighten up your plate!
Roasted Orange Beet Salad
5-6 medium orange beets
1/3 c. olive oil, + more to drizzle while roasting
1/4 c. chopped Italian parsley
1/8 c.finely chopped mint
1/4-1/2 c. chopped roasted, salted pistachios
Salt and white pepper to taste
Preheat oven to 425. Thoroughly clean, top and tail beets. In a roasting pan drizzle with olive oil. Roast for about 45 minutes or until al dente, not super cooked. Cool. Peel skin away and discard. Slice into even 1/4" cubes. Evenly pour olive oil over beets. Toss in parsley and mint. Season to taste. Before serving, add pistachios over top. Salad is best at room temperature.
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