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This late summer salad recipe is perfect for soaking up these last few relaxing, warm summer nights! Full of roasted beets, delicious greens, and a creamy balsamic vinaigrette!

Roasted Beet Chop Salad

This late summer salad recipe is perfect for soaking up these last few relaxing, warm summer nights! Full of roasted beets, delicious greens, and a creamy balsamic vinaigrette!This late summer salad recipe is perfect for soaking up these last few relaxing, warm summer nights! Full of roasted beets, delicious greens, and a creamy balsamic vinaigrette!

Prep Time 30 minutes
Cook Time 1 hour

Ingredients

  • 5-6 medium-sized beets combination of red and gold, green tops removed and scrubbed
  • 1 cup Israeli couscous
  • 5-6 ounces romaine lettuce finely chopped
  • 1/8 cup sunflower seeds
  • 1/4 cup grated parmesan cheese
  • 1/4 cup currants

For creamy balsamic vinaigrette:

  • 1/2 cup pistachio oil
  • 1/4 cup balsamic vinegar
  • 2 tablespoons Greek yogurt
  • 1 pinch kosher salt
  • 1 pinch ground black pepper

Instructions

  1. Heat oven to 450 degrees Fahrenheit. Wrap each individual beet in a small piece of tin foil (if you have smaller beets, you can wrap two in one piece). Place on a baking sheet and roast in oven for 50-60 minutes, until a fork can easily pierce into the beet. Remove from oven, discard tin foil and allow to cool slightly before peeling and cutting into 1/2 inch cubes. Allow to cool to room temperature while you prepare your other ingredients.
  2. While beets are roasting, bring a medium-sized pot of salted water to a boil. Add Israeli couscous and cook according to package directions. Drain and run couscous under cool water, then set aside.
  3. To prepare the vinaigrette, add pistachio oil, balsamic vinegar, Greek yogurt, salt and pepper to a small bowl and whisk until well combined. Set aside.
  4. In a large bowl, combine beets, couscous, lettuce, sunflower seeds, parmesan cheese and currants. Drizzle about half the dressing over top and stir until combined. Add more dressing if desired (I used about 2/3 of the total, and then save the rest for serving on the side or for leftovers!).