Roasted and pickled beet salad with yogurt and savory granola
- 2 medium to large sized beets
- 2 tablespoons olive oil
- 1 teaspoon honey
- 1 teaspoon white wine vinegar
- Kosher salt and pepper
- A couple big handfuls of arugula
- ⅓ cup plain Greek yogurt
- ½ cup pickled beets (homemade or store-bought)
- ½ cup savory granola (recipe follows)
Roast the beets:
Preheat oven to 400 degrees. Wrap beets in foil and roast in oven for 50-60 minutes (depending upon the size of your beets) or until fork tender. Let cool until you are able to peel and slice the beets. This step can be done 1-3 days ahead of time.
Make the dressing:
Mix olive oil, honey, and vinegar in a small bowl. Season to taste with kosher salt and cracked black pepper.
To assemble salad:
In a small bowl, mix the yogurt with a pinch of kosher salt. Toss arugula with the dressing. Spread a spoonful of yogurt on each plate. Divide greens between each plate and top with the sliced roasted beets, some pickled beets, and a sprinkling of savory granola.
- 1/4 cup honey
- 2 tablespoons water
- 1/4 cup extra-virgin olive oil
- 1 teaspoon kosher salt
- A few grinds of cracked black pepper
- 2 cups old-fashioned rolled oats
- 1 cup shelled pistachios, coarsely chopped
- 1/2 cup sunflower seeds
Preheat the oven to 325° and line a large rimmed baking sheet with parchment paper. In a large bowl, mix the honey, water, olive oil, salt and black pepper. Add in the oats, pistachios and sunflower seeds and toss until thoroughly coated. Spread the mixture evenly on the prepared baking sheet and bake for about 25-35 minutes, stirring occasionally, until the granola is light golden. Let the granola cool on the baking sheet.