Roasted beet salad with green apple, feta and pistachios [Vegetarian]
My favorite salads are those that have a variety of flavor and texture, so that every bite is different from the one before. This salad has all that. From the variety of lettuce to the simple and savory dressing that is poured over the mix of roasted beets, apples, feta and nuts, this salad is an amazing meal for lunch or dinner. You can make the dressing and roast the beets ahead of time to be able to quickly toss this salad together for a quick meal during the week. If you're really in a pinch for time, you can skip roasting your own beets and use canned beets instead.
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My favourite way to cook beets is to drizzle them with a bit of olive oil and salt and pepper and then just roast them in the oven. That is the base for this easy salad. I left them whole and unpeeled and just wrapped them in aluminum foil, but you can just roast them in a pan if you like, but they tend to be a bit drier. Depending on the size, beets can take anywhere from an hour to an hour and a half.
I did the beets in the morning and then quickly put all the rest of the ingredients together at lunch time and the recipe pulled together in a bout ten minutes. The recipe calls for romaine lettuce and Belgian endives which would make for a more elegant salad, but I just used plain old red leaf lettuce.
Leave peeling the apple to the end, or toss it with some lemon juice, otherwise it will oxidize and turn brown.
This recipe is adapted from For the Love of Salad by Jeanelle Mitchell.
Beet Salad with Apple, Feta and Pistachios
4 medium-sized roasted beets
2 tsp Dijon or grainy mustard
2 tbsp minced shallots
2 tbsp sherry vinegar or red wine vinegar
1 tbsp fresh lemon juice
1/3 cup extra virgin olive oil
sea salt and freshly ground pepper to taste
1 romaine heart, torn into bite sized pieces
4 Belgian endives, halved lengthwise and cut into strips
1 large apple, cored and thinly sliced
1/2 cup crumbled feta
1/4 cup pistachio nuts
1. Peel the roasted beets, cut them in half and slice. Place them in a large bowl and set aside.
2. For the vinaigrette combine mustard, shallots, vinegar, and lemon juice in a small bowl. Gradually whisk in olive oil until well combined. Season with salt and pepper to taste and set aside. If making ahead, cover and refrigerate for up to 4 days.
3. Just before serving, place romaine, endives and apple in a bowl and toss with half the vinaigrette. Add remaining vinaigrette to beets and toss.
4. Divide salad among 6 salad plates or bowls. Arrange beets, feta, and pine nuts decoratively on top.