Rainbow beet salad

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Rainbow beet salad

Vegetables and salads | Medium | 1 hour 45 minutes

Preparation time

15 minutes

Cooking Time

30 minutes

Serves

4-6

Vegetables and salads

Medium

Total time: 1 hour 45 minutes

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Directions

Wrap red beets and yellow beets separately in aluminum foil. Place on a baking sheet.
Bake at 180 °C (350 °F) for 1 hour and 30 minutes to 1 hour 45 minutes, depending on size. Remove from oven.
Let cool completely.
Place beets under cool water and rub them gently. The skins should peel off easily. Cut into wedges. Place red and yellow beets in two separate bowls. Set aside.
Pour all dressing ingredients into an airtight jar. Season with salt and pepper to taste. Seal. Shake to mix well. Set aside.
Evenly divide shallots, green onions and pistachios between the two bowls of beets.
Add a little dressing to each bowl. Season with salt and pepper to taste. Stir gently. Top with feta.
Place beet wedges on a serving plate, alternating colours to create the rainbow effect. Garnish with snow pea shoots and reserved chopped pistachios.

Chef’s secret

Keep the two colours of beets separate until plating. The red beets will turn the yellow beets red once they are mixed together. Cooking them separately and layering the two colours creates a visually impressive presentation.

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