John Pannell
recteq chefHoliday Roasted Beet Salad
Bring some crisp color to the holiday tablescape with Holiday Roasted Beet Salad.
20 min
Prep Time45 min
Cook TimeBeginner
Difficulty9
LikesInstructions
- Step 1: Burning the recteq Ultimate Blend Pellets, preheat your recteq to 400°F.
- Step 2: After you have washed and dried your beets off, add to large mixing bowl, add oil and toss. Place beets on Mesh Cooking Mat.
- Step 3: Place recteq Mesh Cooking Mat in recteq and roast beets until tender (35-45 minutes).
- Step 4: Wipe out mixing bowl with paper towel and add Stevie's Habanero Honey, lemon juice, and vinegar. Whisk well until all ingredients are incorporated.
- Step 5: Once beets are soft, remove from recteq and allow to cool for 5 minutes before removing the skin and cutting into 1/4.
- Step 6: Add cut beets to mixing bowl and toss in liquid. Add arugula, feta and toss well. Season with Colden's Freakin' Greek Rub and finish with toasted pecans(optional).
Serving Size
Ingredients
- 1 1/2 pound(s) Candy Cane Beets
- 1 1/2 pound(s) Golden Beets
- 1 1/2 pound(s) Red Beets
- 3 tablespoon(s) Olive Oil
- 2 tablespoon(s) Stevie's Habanero Honey
- 2 tablespoon(s) Lemon Juice
- 2 ounce(s) Balsamic Vinegar
- 20 ounce(s) Arugula
- 8 ounce(s) Feta Cheese, chopped coarse
- 3 tablespoon(s) Colden's Freakin' Greek Rub
- 12 ounce(s) Toasted Pecans
Tools Needed
- Mixing Bowl
- recteq Mesh Cooking Mat
- Paper Towels
- Whisk
- Serving Bowl
Chef Pairings
This Holiday Roasted Beet Salad will make a delightful addition to your Roasted Turkey Dinner this holiday season.