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!
You guys: I lovvvve this time of the year! Don’t get me wrong, I love a nice hot summer, but there is something magical about the way the seasons change from summer to fall, and I love when the weather starts to get a little bit cooler around here! It’s times like these that I’m craving a tasty salad filled with al the fall feels, but still perfect for late summer evenings. This salad today haas all the components: roasted bees (yaaass), Israeli couscous, and a beautifully nutty yet light vinaigrette!
I picked up a bottle of pistachio oil at the grocery store a few weeks ago, and wasn’t exactly sure what to use it in at that point, but was super excited to give it a try. It turns out, this is the perfect time of the year to use these kind of oils! This salads vinaigrette features fruity balsamic vinegar paired with creamy Greek yogurt and this beautiful vibrant and nutty pistachio oil, which gives a nice full body to the vinaigrette I think. Plus, it’s perfect if you’re craving a fall salad right around now!
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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!
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
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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.
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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.
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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.
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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!).
I’m always on the lookout for new ways to enjoy beets, and this recipe
looks both refreshing and satisfying.thanks for sharing such a beautiful salad idea!
I’m always on the lookout for new ways to enjoy beets, and this recipe
looks both refreshing and satisfying.thanks for sharing such a beautiful salad idea!
I absolutely love Roasted Beet Chop Salad recipe! I also enjoy how quick and easy it is to whip up. Stay well, and keep sharing your delicious creations!
your recipe is amazing, and I absolutely love Roasted Beet Chop Salad recipe! I also enjoy how quick and easy it is to whip up. Stay well, and keep sharing your delicious creations!
I really like how the Recipes are explained step by step, making it easy to follow even for beginners. The cooking tips and variations are super helpful too
I really like how the Recipes are explained step by step, making it easy to follow even for beginners. The cooking tips and variations are super helpful too
Awesome work! Looking forward to seeing more content like this
hi iam rabbi shahi
I’m always looking for new ways to enjoy beets, and this recipe seems so refreshing and satisfying. The addition of Israeli couscous makes it feel hearty enough for a full meal. Thanks for sharing this beautiful salad idea!
What’s your favorite way to prepare and enjoy beets? Do you prefer them roasted, pickled, or raw in salads? I’d love to hear your creative ideas!
“I really enjoyed reading this. The topic was explained clearly and simply, which made it easy to understand. Looking forward to more posts like this. Thank you!”
The Charming Detroiter’s ‘Roasted Beet Chop Salad’ https://pinchofyum.com/ is a fantastic way to embrace late summer flavors! The roasted beets add a wonderful depth of flavor, and the mix of fresh ingredients makes it both nourishing and refreshing. A must-try for anyone looking for a delicious and healthy salad option!”
Hi! I’m Emma from uk. I am visiting your website your website last few days.your website is so friendly and your recipe is so delicious.
Hi i am emma from Pakistan.i am visiting your website last some days. Your website is very friendly and your recipe is so delicious
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Ove Majumder recently posted…85 Best Vegan Recipes
“The Perfect Late Summer late summer salad
Recipe sounds like a delightful way to savor the season’s freshest ingredients! Crisp, vibrant, and full of flavor, it’s the ideal dish for warm evenings or a light, refreshing lunch. Can’t wait to try it!”
The Charming Detroiter’s ‘Roasted Beet Chop Salad’ https://pinchofyum.com/ is a fantastic way to embrace late summer flavors! The roasted beets add a wonderful depth of flavor, and the mix of fresh ingredients makes it both nourishing and refreshing. A must-try for anyone looking for a delicious and healthy salad option!”
The Charming Detroiter’s ‘Roasted Beet Chop Salad’ is the perfect https://www.howtocook.recipes/for late summer! The combination of roasted beets with fresh, crunchy ingredients sounds both delicious and refreshing. A great way to enjoy seasonal produce while indulging in a healthy, vibrant salad!”
I’m always looking for new ways to enjoy beets, and this recipe seems so refreshing and satisfying. The addition of Israeli couscous makes it feel hearty enough for a full meal. Thanks for sharing this beautiful salad idea!
What’s your favorite way to prepare and enjoy beets? Do you prefer them roasted, pickled, or raw in salads? I’d love to hear your creative ideas!
Rahoma recently posted…Smoothie recipes for cancer patients
This recipe looks absolutely divine! I love the combination of sweet roasted beets and the nutty crunch of sunflower seeds. The creamy balsamic vinaigrette with pistachio oil sounds like the perfect finishing touch! Can’t wait to try this before summer ends.
What’s your favorite way to prepare and enjoy beets? Do you prefer them roasted, pickled, or raw in salads? I’d love to hear your creative ideas!
Rahoma recently posted…Smoothie recipes for cancer patients
This recipe is amazing, and I absolutely love this recipe! I also enjoy how quick and easy it is to whip up. Stay well, and keep sharing your delicious creations!
Beets have high water content. There is also a very low amount of calories. Low-calorie food is good for weight loss. A moderate amount of fibers and protein are also present in beets. It helps to reduce appetite and keeps you full for a long time. So, beets are good for weight loss. You can also use it as a weight loss drink