Aleppo Pepper & Roasted Beet Salad

Category Salad / Starter
Prep Time 15 minutes
Cook Time 45 Minutes

Intro

This vibrant salad combines the earthy sweetness of roasted beets with the fruity warmth of Aleppo pepper. A creamy goat cheese swirl and crunchy toasted walnuts complete the dish, creating a balanced and colorful starter that’s as elegant as it is easy to prepare.

Ingredients

4 medium beets, scrubbed and cut into wedges
2 tablespoons olive oil, divided
1 teaspoon Aleppo pepper, plus extra for garnish
2 cups mixed greens (arugula, spinach)
¼ cup crumbled goat cheese
½ cup toasted walnuts
2 tablespoons balsamic vinegar
Salt and pepper to taste

Instructions

1.Roast the Beets
Preheat oven to 400°F (200°C). Toss beet wedges with 1 tablespoon olive oil, salt, pepper, and ½ teaspoon Aleppo pepper. Spread on a baking sheet and roast for 40–45 minutes, or until tender.

2.Cool the Beets
Remove from oven and let the beets cool slightly before assembling the salad.

3.Make the Dressing
In a small bowl, whisk together the remaining olive oil, remaining Aleppo pepper, balsamic vinegar, salt, and pepper until emulsified.

4.Toss the Salad
In a large bowl, combine the mixed greens and roasted beets. Drizzle with dressing and toss gently to coat.

5.Plate and Garnish
Transfer the salad to serving plates. Top with crumbled goat cheese and toasted walnuts. Sprinkle with extra Aleppo pepper for a colorful contrast.

Serving Suggestions:

Pairs beautifully with grilled chicken or fish or serve alongside a crusty baguette for a light lunch.

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