Roasted Red and Golden Beet Salad

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roasted-red-beet-and-golden-beet-salad(Serves 4)

3 medium-sized red beets (about ¾ pound)
3 medium-sized golden beets (about ¾ pound)*
4 teaspoons chopped fresh chives
4 teaspoons chopped fresh parsley
4 teaspoons olive oil
2 teaspoons lemon juice
¼ teaspoon nutmeg
Salt and pepper to taste
Lettuce leaves

* If you can’t find golden beets, just double up on the red variety.

Preheat oven to 400°F. Line baking pan with parchment paper. Wash beets thoroughly and place on prepared pan. Bake 60 minutes or until slightly soft. Let cool and remove skin. Slice and/or cut into thin strips (julienne) and place red and golden beets in separate bowls. Mix remaining ingredients in a separate bowl, then add half the mixture to each bowl of beets; toss lightly. Season to taste. Arrange beets on lettuce and serve.