Roasted Beet & Orange Salad With Pistachios & Feta
Roasted Beet
& Orange Salad With Pistachios & Feta
I’ve
always been a big fan of the sheet pan. It gives me cookies, after all — and
sheet cakes and breads and sometimes easy dinner meals. But I’ve never really
put it to realllll good use, that is, until I opened up the pages of Molly
Gilbert‘s new cookbook, Sheet Pan Suppers .
Gah,
you guys, this cookbook! Did you know you can make things like baked brie and
strawberries, Caesar salad garlic bread, baked apricot French toast, smoked
salmon egg boats and orange cardamom pound cake all on a sheet pan? Well, you
can. You can also make salad, as demonstrated by this ah-mazing roasted beet
and orange number with pistachios and feta.
Author: From Sheet
Pan
Prep Time: 15 Mins
Cook Time: 45 Mins
Total Time: 1 Hour
Yields: 2 As A Main
Dish, 4 As A Side Dish
Ingredients
•
3
lbs beets, trimmed, peeled and cut into 1-inch chunks
•
¼
cup olive oil, plus more for drizzling
•
¼
cup fresh-squeezed orange juice (from about 1 small orange)
•
½
teaspoon salt
•
1
medium shallot, cut in half lengthwise and thinly sliced
•
4
oranges, peel and pith removed, sliced into supremes or thick half-moons
•
¼
cup shelled, salted pistachios
•
1
cup (4 ounces) crumbled feta cheese
•
¼
cup chopped fresh chives
•
Ground
black pepper, to taste
Directions
1. Heat
oven to 425 degrees F with a rack in center of oven.
2. In
a large bowl, toss cubed beets with olive oil, orange juice and salt; transfer
to a rimmed sheet pan and spread in an even layer.
3. Roast
30 minutes, shaking and rotating pan halfway through baking, until beets are
softened and are starting to caramelize.
4. Sprinkle
shallots over beets and return to oven. Roast 15 minutes until shallots are
golden brown and beets are fork-tender.
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