Beet salad stacks (Roasted beets with Parmesan, pistachio, arugula & carrots)

Snowday post 2:

Along with carrots, husband brought home a bunch of red beets as well. Since I was already roasting things, I roasted these as well…and then built a tasty salad out of them…using the previous spicy sweet carrots recipe and much more. I’ve been making a slightly different version of this each day–each time using 1 beet.

Beet stack Ingredients (serves 2)

  • 1 roasted beet
  • 8 pieces of the roasted carrots (less is fine)
  • a handful of arugula (10-15 leaves?)
  • a handful of pistachios
  • 1 oz shaved parmesan

Balsamic dressing ingredients

  • 1/4 cup balsamic vinegar
  • 1/8 cup olive oil
  • 1 T tahini (makes it creamy)
  • garlic paste or 1 clove of garlic
  • a dash of honey (1/2 T?)

Tools that help

  • A mandolin
  • 2″ round cookie cutter (for a mold)

The method

  1. Roast the beets (in a foil packet at 450 takes about 45 mins)
  2. Slice one beet thinly with a mandolin. a knife would work too…
  3. Mix up the dressing ingredients
  4. Start stacking! On a plate, place your 2″ cookie cutter if you have it. put down 2 beet slices. add a drizzle of dressing. add some arugula on top of this. Add the carrot slices on top of this. Add a little shaved parmesan. drizzle a little more dressing. Then add another slice or 2 of beet. add the pistachos on to p and drizzle a little more dressing.




About ds331

A lifelong vegetarian. A foodie. Can there be such a thing? Some restauranteurs don't seem to think so...but many of my veggie friends and family have a little something or two to teach them.
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1 Response to Beet salad stacks (Roasted beets with Parmesan, pistachio, arugula & carrots)

  1. Tammy says:

    That stack looks terrific. I make patties from shredded beets and do them in a similar way.

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