Tunesian Roasted Beet Salad
Serve this roasted beet salad in individual verrines, shot glasses, or a big bowl for sharing.
Recently I had a few close friends on my lanai for a socially-distanced light lunch. I served this beet salad and, surprisingly, many of my friends had never eaten beets! They were hesitant at first, but after the first bite they could not believe the deliciousness. Roasting the beets concentrates the flavor and the texture, making them naturally sweet. The acids from the vinegar and lemon give them the perfect brightness and compliment the sweetness.
One friend who sort of turned her nose up (originally saying she was not a fan) immediately changed her mind and said she was going to make them at home. Success! If I can turn one person onto a healthy vegetable prepared in a simple, delicious way, I’ve done my job here. Just keep trying.
Tunisian Roasted Beet Salad
Ingredients
- 4 Medium size beets
- 2 Tablespoons apple cider vinegar
- 2 Tablespoons fresh lemon juice
- 2 teaspoons caraway seeds
- 1 Tablespoon olive oil
- Fresh parsley chopped
- 1/4 Chopped toasted walnuts
Method
- Preheat oven to 350ºF.
- Place the whole beets on sheet pan with parchment paper.
- Roast beets for 45-55 minutes, until a knife can be inserted with little resistance. (see note)
- Cool slightly, then peel. The skins should remove easily, as they pull away from the beet flesh during roasting.
- Dice beets and place in a bowl.
- Mix remaining ingredients, except for walnuts, and dress beets.
- Top with walnuts before serving.
Pro Tip:
Note:
You do not need to apply oil, cover or season the beets when roasting. Heck, you don’t even really need to wash them! When you remove the skins the dirt goes with them! Seriously though, do what makes you comfortable.
A nice way to serve salads such as this for entertaining is to place in individual containers, such as small glass or plastic verrines, which can be purchased at a party supply store.
