Here’s a simple and hearty Fall dish both beautiful and tasty. I roasted the beets yesterday when I made the rigatoni, so whipping up this little salad was a breeze today. Buy beets and throw them in the oven whenever you get a chance. They are so delicious.
Candy Cane Beets and Toasted Almond Salad Recipe
- 3 large beets, whole roasted 40 minutes
- 1 handful cilantro, chopped
- 1 tsp. raspberry balsamic vinegar
- 1 tsp. olive oil
- salt and pepper to taste
- 1/4 cup whole almonds, dry toasted
Brush the bottom of a baking pan with a little olive oil. Trim the leaves and roots from the beets, wash and place in roasting pan. At 400 degrees it takes about 30-40 minutes depending on the size of the beets. After the beets cool, peel and dice. Dry toast the almonds until they begin to brown. Turn them out onto a plate to cool. Mix all the ingredients together in a bowl. So easy – so delicious!