Salads » Beet Salad
Alex Pineda of Scampo uses beautiful roasted red beets to assemble a simple and healthy salad. Tossed with red onion and fresh herbs, this salad is a perfect accompaniment to light, lean proteins. Alex compliments the beets' sweetness with Lyle's Golden Syrup (a Scottish invert sugar syrup -- made during the process of refining cane juice into sugar), and adds a squeeze of tangy lime juice. Make this ahead to allow the flavors to mingle and intensify, or serve immediately.
Print Recipe
Serves 2, but can be easily multiplied
Ingredients
For Roasted Beets
- 2 red beets
- 1-2 tbsp olive oil
- salt & pepper
For Beet Salad
- 2 beets, roasted, peeled & cubed (see above)
- ¼ small red onion, diced
- 1 tbsp julienned cilantro
- 1 tbsp julienned parsley
- 1 tsp fresh lime juice
- 1-2 tsp Lyle's Golden Syrup
- 1 tbsp olive oil
- salt & pepper
How-to
To Roast Beets
- Preheat oven to 375º
- Scrub beets and place on a sheet tray. Drizzle with olive oil and sprinkle with salt & pepper
- Roast for 60-70 minutes, depending on the size of the beets, or until a knife can be easily inserted through. Rotate beets halfway through cooking
- Allow to cool in skins before peeling
Make Salad
- Toss all ingredients together in a small bowl. Serve immediately, or refrigerate and serve the next day
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