Sam Di Battista from Vivo Kitchen shares this delicious roasted beets salad dressed with toasted pepitas and feta cheese. It’s just what we need right now for spring: with the slow return of sunshine and warmer weather, the balance of earthy beets and the light tang of the feta are perfectly balanced.
This makes a great side dish or starter course, or double the recipe and enjoy it as a vegetarian main course. Sam often serves it as a side dish with Bistecca alla Rosmarí. See more about his process below!
Should You Buy Roasted Beets or Roast Them At Home?
If you’re in a pinch for time, store-bought beets will do, but it’s always “beets” to roast at home. This simple recipe features “No Peeling Required” and “No Foil wrapping.” Roasting in a covered pan with water and vinegar makes a for velvety texture and loads of flavor. Just give the beets a little pre-roast scrub and rinse and you’re ready to go with this roasted beets salad!
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Vivo Kitchen’s Roasted Beet Salad
Description
A delicious and healthy spring recipe!
Ingredients
- Roasted Beets
- 1/3 cup pepitas
- 1 t salt
- 1/2 t garlic powder
- 1 t ginger powder
- 1/4 cup of sliced sweety drop peppers
- Optional Garnish: Lime slices, flat leaf parsley
Instructions
To roast the beets and pepitas:
- Preheat oven to 375.
- Wash beets and place in a deep roasting pan with vinegar, sugar and water and roast covered until tender. About 40 minutes. Let cool. Skins will stuff off easily. Cut into chunks after removing skins.
- In a dry skillet, combine pepitas, garlic powder and ginger. Heat on high until pepitas begin to brown. Finish with salt and pepper.
- Cut beets into quarters or eighths, depending on size preference. Combine all ingredients in a mixing bowl, toss to combine and serve.
To assemble the salad:
- In a bowl, combine beets and pepitas.
- Sprinkle with feta. Salt and pepper to taste. Perhaps add a drizzle of extra virgin olive oil.
- Plate with fresh thin slices of lime, arugula, sliced peppadew peppers, a sprinkle of slivered scallions…or any fresh touch that pleases your palate.
Recipe by Sam Di Battista
Photography by Dave Bryce
Styling by Keith Recker
Photography by Dave Bryce
Videography by Dana Custer and Ariella Furman
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