Roasted Beet Salad Recipe with Parmesan

Here is another beet salad. The dressing here is different from another Beet salad I posted about.

Here, pecans add a nice crunch and the lemony dressing adds an additional dimension to the salad.

Tools You Will Need To Make Roasted Beet Salad Recipe with Parmesan

Knife
Cutting Board
Serving Platter
Dinnerware Dishes

Ingredients To Make Roasted Beet Salad Recipe with Parmesan

2 medium beets
a handful of pecans
a few handfuls of mesclun greens, arugula, lettuce
2 oz of Shaved Parmesan
1/4 of a small onion

Dressing:

1 Tablespoon of fresh Lemon Juice
1 Tablespoon of Olive Oil
Salt
Pepper

Make Roasted Beet Salad Recipe with Parmesan

Wash the beets. Boil or roast the beets until done. I boiled them for this recipe, just like I boiled them for the other Beet salad.

Once the beets are cooked, cool them, peel them and cut them into thin pieces using a cutting board.

Chop and roast pecans.

Cut onions into thin pieces on a cutting board.

Make the dressing by combining lemon juice, olive oil, salt and pepper.

Now is time to put the salad together. On the bottom of a serving platter put your mesclun greens / lettuce / arugula.

Put the onions on top of lettuce. Put the beets on top of the onions. Pour the dressing on the beets. Put very thin slices of Parmesan or Pecorino Romano on top of the beets and top those with chopped pecans.