Prepare to embark on a culinary journey that will tantalize your taste buds and dazzle your eyes with this stunning Tricolor Roasted Beet Salad. Imagine a vibrant dish where red, yellow, and chioggia beets dance together on a bed of fresh greens, creating a symphony of colors, textures, and flavors that will make your ordinary meal extraordinary. This recipe isn't just a salad—it's an edible work of art that promises to elevate your home cooking from mundane to magnificent, all while delivering a nutritious and elegant dining experience.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 4 servings
Ingredients
- 3 medium beets (red, yellow, and chioggia)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup fresh dill, chopped
- 2 tablespoons balsamic vinegar
- Mixed greens for serving
Instructions
- Preheat the oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper or aluminum foil.
- Carefully wash the beets thoroughly under cool running water to remove any dirt. Pat dry with clean paper towels.
- Trim off the beet tops and root ends, keeping the different colored beets separate to prevent color bleeding.
- Individually wrap each type of beet in aluminum foil, drizzling 1 teaspoon of olive oil inside each packet before sealing.
- Place the wrapped beets on the prepared baking sheet and roast in the preheated oven for 40-45 minutes, or until they are tender when pierced with a fork.
- Remove beets from the oven and let them cool for 10-15 minutes until they are comfortable to handle.
- Using gloves to prevent staining, carefully peel the skin off each beet. The skin should slide off easily after roasting.
- Cut the beets into uniform wedges or thin slices, keeping the colors separate to maintain the tricolor presentation.
- In a small bowl, whisk together the remaining olive oil, balsamic vinegar, salt, and pepper to create the dressing.
- Arrange mixed greens on a serving platter, then artfully layer the different colored beet slices on top.
- Drizzle the prepared dressing over the beets and greens.
- Sprinkle freshly chopped dill generously across the salad.
- Serve immediately at room temperature, or chill for 30 minutes if you prefer a cold salad.
Tips
- Use disposable gloves when handling beets to prevent staining your hands and cutting boards.
- Roast beets of different colors separately to maintain their distinct hues and prevent color bleeding.
- For the most even cooking, choose beets that are similar in size.
- Let beets cool slightly before peeling to make the skin removal process easier.
- For an extra flavor boost, consider adding toasted nuts or goat cheese as optional garnishes.
- If you're short on time, you can roast beets a day in advance and store them in the refrigerator.
- For a more intense flavor, try adding a touch of honey or orange zest to your dressing.
Nutrition Facts
Calories: 85kcal
Carbohydrates: 12g
Protein: 2g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
