Eggplant and Roasted Beet Salad Recipe

Ingredients:

• 1 large eggplant
• 4 medium-sized beets
• 1/4 cup olive oil
• 1/4 cup balsamic vinegar
• 2 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Scrub the beets and trim off their stems. Wrap each beet in tin foil and place them on a baking sheet. Roast in the oven for 45 to 60 minutes or until they can be easily pierced with a fork. Once done, remove from the oven and let the beets cool.
3. While the beets are roasting, prepare the eggplant. Cut it into thin slices and sprinkle with salt then let it sit 30 minutes to one hour, rinsing occasionally. This will help reduce the bitterness of the eggplant.
4. Preheat a grill or oven broiler to high. Brush the eggplant slices with olive oil and grill or broil them for 3-4 minutes per side or until they are tender and lightly charred. Remove from the heat and let them cool to room temperature.
5. Peel the cooled beets and cut them into bite-sized pieces.
6. In a small bowl, whisk together the olive oil, balsamic vinegar, garlic, and salt and pepper to taste.
7. In a large bowl, combine the eggplant, beets, and parsley. Drizzle the dressing over the salad and toss gently to combine.
8. Refrigerate the salad for at least an hour or until you are ready to serve.

Verdict:

This eggplant and roasted beet salad is a delicious and healthy dish that is perfect for any occasion. Its flavors are a perfect balance between the earthy beet and tender eggplant. The balsamic dressing adds the right level of tang and sweetness. This salad is an easy, satisfying, and nutritious option for a side dish or even a light lunch.

Serving suggestions:

Serve this salad on a bed of mixed greens. This will make it a wholesome and filling main course. You can also serve it alongside roasted salmon or grilled chicken for added protein. Don’t forget to sprinkle some toasted nuts or crumbled feta cheese on top for some extra crunch and flavor. Enjoy!