Warm can't beet that salad
Indulge in the perfect blend of warm roasted beets and fresh greens in this delicious salad. A symphony of flavors awaits your taste buds!
Ingredients:
- 910g small or baby beets
- 1/2 cup sugar
- 1/4 cup red wine vinegar
- 1 rounded teaspoon prepared horseradish
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- A handful fresh parsley, finely chopped
Instructions:
- Cook the beets in a saucepan with water until they are tender, which usually takes around 10 to 15 minutes. Once done, drain the beets, peel them, and cut them into halves or quarters.
- In a skillet, combine sugar with a bit of water to achieve a sandy texture. Bring it to a boil and let it simmer until the water evaporates. Once the sugar starts to caramelize, remove it from the heat to prevent splattering and carefully mix in the vinegar. Put it back on the heat until it thickens enough to coat the back of a spoon. Take it off the heat and add in the horseradish. Then, incorporate the extra-virgin olive oil while seasoning with salt and pepper. Mix the beets with the sauce, add parsley, and serve.
Summary:
- Calories: 1040 kcal
- Fat: 29 g
- Protein: 15 g
- Carbs: 190 g
- Potassium: 3072 mg
- Magnesium: 222 mg