Nick Wisman

32 RECIPES

Expert in specialized/trending diets such as Paleo, gluten-free, vegan, heart-healthy, all organic, etc.

Roasted Beet and Strawberry Salad

PREMIUM

A unique and versatile dish that's fun to make. The fresh strawberries with the rhubarb make for a superb tarty dressing, drizzled over freshly roasted beets. A last but not least addition is the mouthwatering and moreish caramelized pecans. Note: Check out my tip to get perfectly baked beets.

CUISINES: American
LEVEL: EASY
SERVING: 2 People
TIME: 30 min
COOKING TIME: 50 min
INGREDIENTS:
  • 【For The Beetroot】
  • 10 medium Beetroot
  • 1 tbsp Olive oil
  • 1 tsp Ground black pepper
  • 2 tsp Salt
  • ½ cup Coarse salt (for bake)
  • 【Salad Dressing】
  • 4 medium Rhubarb
  • 2 cups Strawberry
  • 1 large Lemon zest
  • ½ cup Coldwater
  • ½ tsp Salt
  • 3 medium Baked beetroot
  • 1 tbsp White balsamic dressing
  • 2 tsp Honey
  • 1 large Lemon, juiced
  • 2 tbsp Extra virgin olive oil
  • ¼ tsp Ground black pepper
  • ¼ tsp Salt
  • 【Syrup】
  • 1 cup Granulated sugar
  • 2 cups Coldwater
  • 1 cup Pecan
  • 1 Qt Neutral-Tasting Oil (for deep-frying the pecan)
  • ½ tsp Ground salt
  • ¼ tsp Cayenne pepper powder
  • 【Salad】
  • 3 medium Backed Beetroot
  • tsp Salt
  • ¼ tsp Ground black pepper
  • 1 tsp Olive oil
  • 1 tsp Finely chives
  • 4 medium Strawberry
  • 2 oz. Beet greens
  • 4 oz. Arugula
DIRECTIONS:
Step 1
Step 1
Step 1
Preheat the oven to 400°F/200°C.
Step 2
Step 2
Step 2
Clean and discard beet leaves.
Step 3
Step 3
Step 3
Toss beets in olive oil, salt, and pepper.
Step 4
Step 4
Step 4
Wrap in aluminum foil, separated by sizes, place on the bed of salt
Step 5
Step 5
Step 5
Bake 60 minutes or until tender.
Step 6
Step 6
Step 6
Blend rhubarb, strawberries, lemon zest and ½ cup water to blend together.
Step 7
Step 7
Step 7
Place in a small pot with salt. Cook on low heat for 10 minutes.
Step 8
Step 8
Step 8
Add baked beets and cook for another 2-3 minutes.
Step 9
Step 9
Step 9
Strain sauce and cool.
Step 10
Step 10
Step 10
Add white balsamic, honey, lemon juice, olive oil, salt, and pepper. Reserve for later use.
Step 11
Step 11
Step 11
In a small saucepot, combine water and sugar until dissolved. Add pecans and simmer until translucent or for about 30 minutes.
Step 12
Step 12
Step 12
Meanwhile, in a medium pot, heat the oil until 350°F/175°C.
Step 13
Step 13
Step 13
Strain the pecans from the syrup and quickly dunk into the fryer.
Step 14
Step 14
Step 14
Cook for 2-4 minutes, stirring often until lightly golden brown.
Step 15
Step 15
Step 15
Immediately place on a parchment-lined baking sheet.
Step 16
Step 16
Step 16
Dust with salt and optional cayenne pepper.
Step 17
Step 17
Step 17
Cool completely to harden.
Step 18
Step 18
Step 18
Assemble 【Salad】and Season and plate the salad as desired.
Step 19
Step 19
Step 19
Enjoy!