½recipeRomesco Saucewith oil reduced to 2 tablespoons and thinned with 4 tablespoons water
3mediumbeetsabout 1 1/2 pounds, trimmed
Finely chopped fresh flat-leaf parsleyfor 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.