Can you tell how much I like beets yet? Here’s another great, simple beet recipe that is a terrific side to bring to a barbecue or picnic. And because I picked up some lovely French Breakfast radishes this weekend, I decided to throw them into the mix as well. I sliced them very thinly on my mandoline. They lend a crispy texture to the salad that marries well with the tender beets.
6-8 baby beets, trimmed and cleaned
4 firmly packed cups salad greens (such as arugula and pea shoots)
1 tablespoon lemon juice
Sea salt and cracked black pepper to taste
4 French Breakfast radishes, thinly sliced
1/3 cup shelled pistachios, toasted
1/3 cup crumbled feta cheese
1/4 cup fresh mint leaves
2 tablespoons lemon juice
2 tablespoons Greek yogurt
2 tablespoons olive oil
- To prepare the salad: Preheat the oven to 400°F. Wrap each individual beet in foil and place on a rimmed baking sheet.
- Roast the beets until tender, 30 to 40 minutes. Peel back foil to allow beets to cool. When cool enough to handle, peel and slice.
- Toss the salad greens with the lemon juice and season with salt and pepper. Assemble the salad laying a bed of greens on a serving platter and nestling the beet among the greens. Sprinkle over the radishes, pistachios, feta, and mint leaves.
- To make the dressing: Combine all the ingredients in a medium bowl. Whisk well to combine. Drizzle with half the dressing, reserving the remainder for passing.
Nutritional analysis based on 6 servings:
Calories 144, Fat 10g, Sodium 165 mg, Carbohydrate 12g, Fiber 3g, Sugars 7g, Protein 5g