Roasted Beet Salad with Romesco Dressing
Ingredients
- ½ recipe Romesco Sauce with oil reduced to 2 tablespoons and thinned with 4 tablespoons water
- 3 medium beets about 1 1/2 pounds, trimmed
- Finely chopped fresh flat-leaf parsley for garnish
Instructions
Prepare the Romesco Sauce:
- Follow the instructions for making Romesco Sauce, reducing the oil to 2 tablespoons and thinning it with 4 tablespoons of water.
- Set aside.
Roast the Beets:
- Preheat the oven to 400°F (200°C).
- Wrap each beet individually in aluminum foil and place them on a baking sheet.
- Roast for about 1 hour or until the beets are tender when pierced with a knife.
- Remove from the oven and let them cool slightly.
Peel and Cut the Beets:
- Once the beets are cool enough to handle, peel off the skins and cut them into 1-inch pieces.
- Combine Beets and Sauce:
- Place the roasted beet pieces in a medium bowl.
- Pour the prepared Romesco Sauce over the beets and gently fold to combine, ensuring that all the beet pieces are coated with the sauce.
Serve:
- Transfer the dressed beets to a serving dish.
- Sprinkle finely chopped fresh parsley on top for garnish.
- Serve the salad at room temperature.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this vibrant Roasted Beet Salad with a crisp and acidic white wine such as a Sauvignon Blanc or a Pinot Grigio to complement the earthy sweetness of the beets and the bold flavors of the Romesco dressing.
Nutritional Information
Calories: 120 kcal | Carbohydrates: 15 g | Protein: 3 g | Fat: 6 g | Fiber: 4 g | Sugar: 9 g