If you love roasted beets as much as we do, this will be your new favorite salad for sure! This roasted beet and tomato combination is literally off the charts delicious. Add in the fresh basil, mozzarella cheese, shelled pistachios and the sweet balsamic glaze and holy moly, you are going to freak out! This dish is also so pretty, it’s perfect to serve at a party or if you are having some friends over for dinner. Not only does this salad win for it’s flavor and it’s beauty but it’s also loaded with nutritional value too. Beets are full of essential everyday nutrients like B vitamins, iron, manganese, copper, magnesium, and potassium, these gems are a powerhouse of health-boosting nutrients. So, yay for beets!! Tomatoes also happen to be a major dietary source of the antioxidant lycopene, which has been linked to many health benefits, including reduced risk of heart disease and cancer. They are also a great source of vitamin C, potassium, folate and vitamin K. So, yay for tomatoes too!
Roasting the beets is really simple. You just clean them up and place the whole beet in a cute little foil square, drizzle it with olive oil and pop them into the oven. They take about 45 minutes to cook through. Allow them to cool, then peel off the skin. They will be soft and the skin will literally just pull away easily. This can be a messy job so stay near the sink!
Chop the beats and tomatoes into bite sized pieces and plate with the cheese and pistachios. Top with the balsamic glaze and freshly chopped basil and serve immediately. We know you are going to love this recipe as much as we do!
- 4 medium yellow beets
- good quality olive oil
- 3 heirloom tomatoes (can sub hothouse)
- ½ ball fresh mozzarella cheese, chopped
- 2 Tbsp pistachio nuts, shelled
- 2 Tbsp fresh basil, julienne-cut
- balsamic glaze
- kosher salt
- Preheat oven to 450 degrees. Cut off leafy ends of beets. Cut 4 equal size tin foil squares - big enough to wrap beets up completely. Place beets seperately on each foil square. Drizzle the top of the beets with olive oil and wrap in foil. Place on a small rimmed baking sheet and roast for 45 minutes.
- Remove beets from oven and allow to cool. Remove foil and slide the skin off of the beets.
- Chop beets into large bite size pieces. Chop tomatoes and mozzarella into large size pieces as well. Arrange chopped beets, tomatoes and mozzarella on a plate. Sprinkle with pistachios and basil. Drizzle with olive oil and balsamic glaze abd season with kosher salt. Serve immediately.
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