Ingredients
For the Broasted Beets
1 bunch medium beets (about 6 golf ball-sized beets)
2 tablespoons extra-virgin olive oil
8 sprigs thyme
2 bay leaves
1 orange
For the Salsa verde
3 large shallots or 1 small red onion, peeled and minced (about 1/2 cup)
1/2 cup red wine vinegar
1/2 bunch flat-leaf Italian parsley, picked and chopped (about 1 cup)
20 sprigs thyme, picked and chopped (about 2 tablespoons)
1 sprig mint, picked and chopped (about 1 teaspoon)
1/2 cup salt-packed capers, rinsed, soaked, and chopped
1 cup extra-virgin olive oil
1/2 cup toasted salted almonds, roughly chopped
3 English or Japanese cucumbers, peeled, seeded and cut into a 1/4-inch dice
1 lemon
Freshly ground black pepper, to taste
Instructions
Preheat the oven to 400° F. Cut the beet tops off leaving 1/4 inch of stem attached. Wash the beets and place them in a deep ovenproof casserole. Toss them with 2 tablespoons of olive oil and sprinkle salt. Using a peeler, peel 6 long strips of orange rind.
Add the thyme, bay leaves and orange peel to the beets and toss well. Add enough water to come 1/4 inch up the sides of the casserole dish. Cover tightly with aluminum foil, and bake for 40 minutes, checking every 20 minutes.
When the beets are cool, peel them. Discard the skins and stems. Carefully cut the beets into into 1/8-inch thick slices and marinate them with the red wine vinegar and sprinkle with salt.
Combine the remaining ingredients in a medium bowl. Add the macerated onions with a spoon and stir well to combine. Taste and adjust the seasoning with salt and more vinegar from the macerated onions if necessary.
Add the chopped almonds to the salsa verde. Taste and adjust the seasoning. Toss the cucumbers with the juice of half a lemon and season with salt. Let marinate for 10 minutes, and add more lemon juice if necessary. Scatter the drained marinated beets onto a serving dish. Add the diced cucumber, and spoon the almond salsa verde over the vegetables. Top with pepper and serve immediately.
Key Points About Ingredients:
- Fresh beets are roasted with orange peel, thyme, and bay leaves for a deeply aromatic, subtly citrus-scented flavor that far surpasses canned beets.
- Salt-packed capers deliver a more intense, briny flavor than brine-packed varieties — be sure to rinse and soak them thoroughly to remove excess salt before chopping.
- Toasted salted almonds add a satisfying crunch and nutty richness to the salsa verde, making it more substantial than a classic herb sauce.
- English or Japanese cucumbers are preferred here because their thin skins, minimal seeds, and mild flavor keep the salad fresh and light.
- Macerating the shallots or red onion in red wine vinegar mellows their sharpness and infuses the salsa verde with a pleasant tangy depth.
Key Nutritional Insights:
- Beets are a rich source of folate and dietary nitrates, which support cardiovascular health and healthy blood pressure.
- Extra-virgin olive oil contributes heart-healthy monounsaturated fats and fat-soluble vitamins that help your body absorb the nutrients in the vegetables.
- Almonds provide a meaningful dose of vitamin E, magnesium, and plant-based protein, boosting the nutritional profile of this otherwise light salad.
- Capers are surprisingly high in quercetin, a potent antioxidant with anti-inflammatory properties, making them more than just a flavor enhancer.
- Cucumbers are over 95% water, making them an excellent hydrating ingredient that also contributes vitamin K and small amounts of potassium.
Nutrition Facts
- Serving Size1
- Amount per serving
- Calories420
- Standard DV% Daily Value*
- Total Fat36 g72 g50%
- Saturated Fat4.5 g20 g22.5%
- Trans Fat0 g
- Polyunsaturated Fat6 g
- Monounsaturated Fat24 g
- Cholesterol0 mg300 mg0%
- Sodium620 mg2300 mg26.96%
- Total Carbohydrate22 g275 g8%
- Dietary Fiber5 g28 g17.86%
- Total Sugars12 g
- Added Sugars0 g50 g0%
- Sugar Alcohal0 g
- Protein6 g50 g12%
- Vitamin D (Cholecalciferol)0 mcg20 mcg0%
- Calcium90 mg1300 mg6.92%
- Iron3 mg18 mg16.67%
- Potassium620 mg4700 mg13.19%
- Vitamin A900 mcg900 mcg100%
- Vitamin C (Ascorbic Acid)22 mg90 mg24.44%
- Vitamin E (Tocopherol)7 mg15 mg46.67%
- Vitamin K180 mcg120 mcg150%
- Vitamin B1 (Thiamin)0.1 mg1.2 mg8.33%
- Vitamin B2 (Riboflavin)0.1 mg1.3 mg7.69%
- Vitamin B3 (Niacin)1.5 mg16 mg9.38%
- Vitamin B6 (Pyridoxine)0.2 mg1.7 mg11.76%
- Folate110 mcg400 mcg27.5%
- Vitamin B12 (Cobalamine)0 mcg2.4 mcg0%
- Biotin3 mcg30 mcg10%
- Vitamin B5 (Pantothenic acid)0.4 mg5 mg8%
- Choline22 mg550 mg4%
- Phosphorus160 mg1250 mg12.8%
- Iodine2 mcg150 mcg1.33%
- Magnesium62 mg420 mg14.76%
- Zinc0.9 mg11 mg8.18%
- Selenium3 mcg55 mcg5.45%
- Copper0.3 mg0.9 mg33.33%
- Manganese0.8 mg2.3 mg34.78%
- Chromium2 mcg35 mcg5.71%
- Molybdenum10 mcg45 mcg22.22%
- Chloride80 mg2300 mg3.48%
