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Bietola Marinata (Beet Salad)

Here's how you make Bietola Marinata (Beet Salad)
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  • Servings: 8
  • Prep: 24h
  • Cook: 60m
  • The following recipe serves 8 people.

Ingredients

The ingredients are:
  • 5 pounds beets (any will do, but a mix of red, golden and Chioggia if possible)
  • 1/4 cup olive oil
  • 2 teaspoons sea salt
  • 1/4 cup red wine vinegar
  • Lemon (Juice of half of a lemon)
  • 1 teaspoon sea salt
  • 1/2 cup olive oil (plus 1 tbls. olive oil)
  • 1 medium red onion (peeled and julienned)
  • Garnish
  • 2 teaspoons olive oil
  • 4 ounces unsalted pistachios (raw, shelled)
  • 1 teaspoon sea salt
  • 8 ounces chevre (soft)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

  • Step 8: Garnish each plate with 1/2 ounce of pistachios and 1 ounce of goat cheese.

  • Step 9: If preferred, you can add the pistachios and chevre to the salad bowl and serve family-style.


We hope you enjoy this recipe!

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