Beet and Hearts of Palm Salad Recipe
If you're looking for a hearty appetizer that's still refreshing and healthy, you can't go wrong with beets and hearts of palm.
Note: The beets can be roasted and refrigerated up to 1 day in advance.
- Dash of extra-virgin olive oil
- 2 beets, stemmed
- Kosher salt, to taste
- One 14-ounce can hearts of palm, drained, patted dry, and sliced
- 1/4 cup Manchego cheese, grated
Preheat the oven to 450 degrees.
Drizzle olive oil on the beets and season with salt. Wrap the beets tightly in aluminum foil, and place in the oven for 1 hour. Remove from the oven, and let the beets cool before peeling and slicing them. Transfer to a plate. Arrange the hearts of palm on top of the beets. Season with salt and sprinkle the cheese on top.