Bietola Marinata (Beet Salad)

24h
Prep Time

60m
Cook Time

1d 1h
Ready In

Recipe: #22718

January 31, 2016

Categories: Salads, Vegetable Salad, Cheese, Beet, Italian, Oven Roast, Gluten-Free, High Fiber, Low Cholesterol No Eggs, Non-Dairy, Vegan, Vegetarian, Oil, more

recipe by:
Mikekey

"From Tutta Bella in Seattle. This has to marinate overnight, so plan ahead."

Original is 8 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (343.2 g)
Calories 320.5
Total Fat - 21.9 g
Saturated Fat - 3 g
Cholesterol - 0 mg
Sodium - 6876 mg
Total Carbohydrate - 29.5 g
Dietary Fiber - 5.9 g
Sugars - 23.2 g
Protein - 4.9 g
Calcium - 53.3 mg
Iron - 2.4 mg
Vitamin C - 11.2 mg
Thiamin - 0.1 mg

Step 1

Preheat the oven to 400F.

Step 2

Place the beets in a single layer in a large roasting pan (it may take two pans; do not overcrowd). Drizzle with the olive oil. Give the pan a vigorous shake to move the beets and cover them with the oil. Sprinkle with salt, and cover the pan with aluminum foil. Roast for 60-90 minutes, depending on the size of the beets, until tender. Remove from oven and allow the beets to cool just enough for you to be able to peel them using a few paper towels.

Step 3

Cut them into a 1/2″ dice and place in a large bowl. Toss in the julienned red onions and set aside at room temperature while you make the dressing.

Step 4

Combine the vinegar, lemon juice and sea salt in a small bowl and stir. Slowly drizzle the olive oil into the mixture, whisking as you pour to combine.

Step 5

Drizzle the dressing over the beets and onions and toss with tongs to combine. Check the seasoning. Cover the bowl and marinate overnight in the refrigerator.

Garnish

Step 6

Place a large, heavy bottomed skillet over low heat. Add the oil, pistachios and salt. Cook the pistachios, stirring often until crisp and very lightly browned, approx 8-10 minutes.

To Assemble

Step 7

Bring beets to room temperature in order for the olive oil to liquefy again. Toss the mixture one more time, check for seasoning and serve by dividing the beets among 8 plates.