Captain Horatio's Beet Salad

By • February 4, 2013 • 0 Comments


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Author Notes: Simple. Delicious. Healthy. Best when beets are in season, but you can really make it year round.Courtnay

Serves 2-4

  • 6 medium beets
  • 3 bunches well washed rucola or spinach
  • 1 handful toasted pine nuts
  • 4 tablespoons homemade or store bought pesto sauce
  • olive oil
  • creamy Balsamic vinegar
  1. Preheat oven to 350F or 180C.
  2. Wrap each beet in foil and roast in a pan until a knife goes through the center with ease. 45-60 minutes. Remove from the oven and allow to cool in the foil for 10 minutes. Remove the foil and peel the beets carefully with your fingers or a dull knife. Cut into bite sized pieces.
  3. Place the rucola or spinach to a serving dish or bowl. Add the beets, the toasted pine nuts and the pesto. Drizzle with olive oil and creamy Balsamic vinegar to taste.
  4. Toss gently and serve with a crusty baguette to sop up the yummy juices at the bottom of the bowl.

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