Winter Roasted Beet Salad

Winter Beet Salad


got the winter blues? Cheer up with this Bright and Hearty Salad kissed with a Fresh and Briny Mediterranean twist, on today’s episode of Cook This! Video below or if having trouble viewing on your mobile device, click here (Video Link). 

for more ‘Cook This! with Shereen’, check out: herehere and here.

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Winter Roasted Beet Salad

Prep Time: 12 minutes

Cook Time: 45 minutes

Yield: serves: 2

Winter Roasted Beet Salad

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  • 4 medium red or golden beets - remove tops and roots, clean & dry beets (about 12 ounces)
  • 1 tablespoons canola oil
  • kosher salt / freshly ground black pepper
  • 1/4 cup good extra virgin olive oil
  • 1 freshly squeezed lemon (3 tablespoons) + zest, divided
  • 8 caper berries - rinsed
  • 3 celery stalks + leaves (garnish) - slice celery on a bias (about 1 cup)
  • 1/4 cup shelled pistachios
  • 2 ounces fresh goat cheese


Heat oven to 400 degrees F.

Place beets on a foil lined rimmed baking sheet. Drizzle 1 tablespoon oil over the beets and season with salt and pepper. Place another piece of foil, same size on top of the beets. Crimp and seal the foil all the way around the edges, creating a sealed foil packet.

Bake until tender when pierced with a pairing knife, about 45 minutes - 1 hour. Remove. Carefully open the foil packet to release the steam and let cool.

Place beets inside a large paper towel (viva preferred) and rub off the skins, working one at a time. Cut into wedges and toss with olive oil, lemon juice, caper berries, celery, pistachios, 1 teaspoon salt and 5 turns on the pepper mill in a large bowl. Transfer and arrange on a large serving platter with juices. Dollop with goat cheese on top, garnish with celery leaves and zest.


Add beet greens into smoothies, toss beet greens with other mixed greens in salads or sauté beet stalks, greens and garlic until tender and serve beneath fish or chicken.

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