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!
- 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
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.
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.
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.
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!).