When beets are roasted they get that yummy, caramelized and sweet, but still earthy flavor that can be paired with an almost endless variety of flavor combinations. This salad adds more sweetness from fresh nectarines, bitterness from endives and saltiness from crunchy parmesan buttons – a harmonious balance of flavors and textures where no salad dressing is needed.
roasted beet salad with fresh nectarines
4 large or 12 small roasted beets (recipe below)
½-1 cup grated parmesan cheese for cheese buttons (recipe below)
3 fresh nectarines, pitted and sliced
4 endives, cut in quarters
a few handfulls of mixed greens
½ cup pumpkin seeds
Toss and serve.
4 large or 12 small beets
oil and salt for roasting
Peel the beets and cut in quarters or eights depending on size.
Toss beets in oil and spread onto a baking sheet covered with baking paper.
Roast at 400F/200C for about 35-50 minutes until tender. Take out and toss beets a couple of times during roasting.
Sprinkle with salt and serve warm.
½-1 cup grated parmesan cheese
Shape very small piles of grated cheese on a baking sheet.
Bake at 350F/175C until golden. Check often, it will only take about 4-5 minutes.
Photography by Philip Blankenship.