Roasted Beet Salad
Roasted Beet Salad with Date Syrup, Fresh Mint, Pistachios and Lemon Zest
Ingredients
- 4 medium beets
- 1 tsp salt plus more during the roasting of the beets
- 1 lemon zested
- 1/4 cup mint chopped
- 1/4 cup pistachios chopped
- olive oil for drizzling on top of the beets before roasting
- 1/4 cup date syrup
Instructions
- Clean and scrub the beets free of any dirt. Cut off both ends and place on a square piece of aluminum foil. Top each beet with a drizzle of olive oil and a pinch of salt. Fold up the foil packed so that the beet is contained within it. Once all beets have been placed inside their foil packets, place all packets in a roasting pan or on a sheet tray, and place into a 400 degree heated oven for 1 hour.
- After roasting for 1 hour, remove the beets from the oven and allow to cool. Once cooled, peel the skin from each beet. The skin will come off easily once the beet is roasted. I would advise the use of rubber gloves if you have some at your disposal so as to not look like you've performed surgery on a body for the next few days.
- Chop the beets into small 1/2 inch chunks place into a mixing or serving bowl. Place into the refrigerator until ready for final assembly and serving.
- Once ready to eat - To the beets, add the pistachios, lemon zest and chopped mint. Sprinkle the 1 tsp salt over the top and finish with a hefty drizzle of the date syrup.
Notes
An easy to make salad that showcases the natural sweet and savory that is the beet. Just the right amount of sweetness from the date molasses makes this almost a dessert-like salad. If you don't have date molasses, no worries, trying substituting pomegranate molasses, agave, honey or even maple syrup. You can also swap out the common red beets for yellow, candy cane, or even a combination of multiple beets to make this salad more colorful and unique. You'll eat so much of it you might think your insides have burst for a couple days, but hopefully you're not as neurotic as I am and can remain worry free and full of beets!