Roasting vegetables brings out their depth of flavor and turns a simple salad into a spectacular one. Beets, in particular, become oh so sweet!
Ingredients
- 2 small red or yellow beets, about 6 ounces each
- Extra virgin olive oil
- Pinch of kosher or coarse sea salt
- 4 cups micro greens or arugula
- 1 ripe pear, halved, cored, and cut into thin slices
- 3 ounces goat cheese, cut into slices
- 1 small red onion, cut into thin rings
- 2 tablespoons unsalted pistachios Balsamic vinegar of Modena
Directions
Step 1
Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper. Set aside.
Step 2
Scrub the beets and cut off the roots and tips, but don’t peel. Cut into medium cubes and transfer to the sheet pan. Drizzle liberally with olive oil and sprinkle with salt. Roast until the tip of a sharp knife easily pierces a few cubes, about 30 minutes. Remove beets from the oven and let cool.
Step 3
Divide the greens between two large plates. Top with equal amounts of beets, pears, cheese, red onion, and pistachios. Drizzle with olive oil and balsamic vinegar.
Serves 2