As a Californian living on the East Coast, I’m often homesick for anything Californian. Here’s a California inspired Beet Salad perfect for spring. Not only is this salad delicious and refreshing, it’s a beautifully impressive dish to serve when you’re hosting guests. Enjoy!
California Beet Salad
Prep time
Cook time
Total time
Author: Chef Eli
Cuisine: Californian
Ingredients
- 3 medium red beets
- 3 medium golden beets
- ¼ cup plus 2 tbsp EVOO
- ¼ cup apple cider vinegar
- 1 tbsp honey
- ½ tsp onion powder
- ½ cup toasted pistachios
- 1 tbsp chopped parsley for garnish
- salt and pepper to taste
Instructions
- Preheat oven to 375 F.
- Wash beets well and pat dry with paper towel. Evenly coat beets with the 2 tbsp of EVOO, salt, and pepper. Space them out onto a small baking sheet and cover with foil. Bake for approximately an hour or until beets are fork tender and then allow time to cool.
- When the beets have cooled, use fingers to rub off skin. You may want to wear food safe gloves in order to avoid dying your hands purple.
- Slice beets into small wedges and place in pyrex pan.
- In a bowl, combine apple cider vinegar, remaining olive oil, honey, onion powder, and a healthy pinch of salt and pepper. Whisk together until honey dissolves into the vinaigrette. Pour over beets and gently toss.
- Cover and chill for at least one hour to allow beets to marinate.
- When ready to serve, sprinkle with toasted pistachios and chopped parsley.
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This recipe sounds so delicious. Can’t wait to try it, as I love beets.