Salt Roasted Beet Salad

  • Side Dish
  • Cooking Time: 45 minutes
  • Preparation Time: 10 minutes
  • Difficulty: Easy
Salt roasted beets tossed in a delicious vinaigrette, topped with goat cheese and pistachio nuts is a light and refreshing salad to accompany a main course. Roasting the beets on a bed of Morton Kosher Salt allows for better heat transfer in the oven. The salt will also absorb much of the beet juice that could weep while roasting. Morton Coarse Sea Salt gives a great salt crunch to the beets.

Ingredients

  • 5 Fresh beets, skin on
  • 1 lb. Morton Kosher Salt
  • 2 Tbsp. Champagne vinegar
  • 2 tsp. Morton Coarse Sea Salt
  • 6 oz. Goat cheese
  • 1⁄4 cup Extra virgin olive oil
  • 1⁄2 cup Pistachios– shell off

MORTON®
COARSE KOSHER SALT

  1. Heat oven to 350 ̊ F.

  2. Pour Morton kosher salt into bottom of a glass 8-inch baking dish or skillet.

  3. Place beets on top and roast for 45 minutes.

  4. Check beets by inserting a sharp knife into the center. You are looking for little resistance. If the knife will not easily pierce through beets, continue roasting for 15 minutes at a time until the beets are cooked.

  5. Allow to cool on salt for 30 minutes, then peel and dice beets.

  6. Toss diced beets in champagne vinegar and sprinkle with Morton Coarse Sea Salt.

  7. Place goat cheese and olive oil in a mixing bowl and whisk until combined and whipped.

  8. Place a spoonful of goat cheese on the bottom of a plate.

  9. Top with 6 ounces of beets and 2 tablespoons of pistachios.