Roasted Beet Salad

by astefanovski

This recipe is our take on this Once Upon A Chef salad:


Beets
3 medium-sized beets
1 tbsp olive oil

Preheat oven to 425°F.  Wipe or scrub beets and then trim stems down to one-inch. Leave “tails” on to retain the color. Place beets on a large piece of foil; drizzle with olive oil, then wrap foil around them to form a neat packet. Roast directly on rack in middle of oven for approximately 1 hour (until tender). Test for doneness by piercing the largest beet with a knife. If it enters easily, it’s done. Unwrap beets and let sit until cool enough to handle. Use your hands or a paring knife to peel skin, then cut into ½-inch dice. Set aside.

Vinaigrette
2 tbsp honey
1 1/2 tbsp Dijon mustard
3 tbsp red wine vinegar
1 1/2 tbsp minced shallots
1/2 tsp salt
1/4 tsp ground pepper
6 tbsp canola oil

In a small bowl, whisk together the honey, Dijon mustard, red wine vinegar, shallots, salt, and pepper. Whisking constantly, slowly add the oil in a steady stream. Alternatively, add all your ingredients to a jar, cover with lid, and shake vigorously to blend. Taste and adjust seasoning if necessary.

Salad
10 oz mixed greens
3 oz goat cheese
1/2 cup chopped walnuts

Place the greens in a large bowl, drizzle with about half of the vinaigrette, and toss to combine. Add as much of the remaining vinaigrette as desired and toss again. Divide greens onto plates, then sprinkle with beets, walnuts, and goat cheese. Serve immediately.

NOTE: If you mix it all together in a salad bowl, the beets will cause the whole salad to turn pink.

Image

Advertisements