It's Fat Tuesday, and while the Mardi Gras celebrations are taking place this colorful dish made me feel like I was having a party in my Texas kitchen. It's simplicity is what I love and the balance of flavors and textures is truly magical. Using just a few ingredients and my new favorite kitchen tool, this chilled roasted beet salad comes together quickly and can be easily prepared for one portion or one hundred.
Chilled Roasted Beet Salad
Red and Gold Beets
For the beets: Wash, peel and spiralize using a small blade attachment. I use my KitchenAid spiralizer which is quick, and easily peels and spiralizes at the same time! Line a sheet pan with parchment paper. Place the beets on the lined sheet pan, seeing colors separate to minimize color bleeding. Drizzle with avocado oil, and sprinkle with salt and pepper. Roast in a 425 degree F oven for 12-15 minutes. Allow to cool, then chill in the fridge until ready to use.
Assemble the salad. Mix together the red and gold roasted beets, top with goat cheese, walnuts and parsley. Enjoy!
Home cook, Mom, wife, and crafty creative, Mandy is from California and has traveled the world and lived in lots of places. She has fallen in love with Dallas, TX and calls it home.