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Roasted Beet Salad

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Servings: 6

Ingredients

For the salad1 pound of small beets (approx. 5 beets)

  • 1/4 cup almonds sliced and toasted
  • 1 large pear can be substituted with an apple
  • 3 cups of spinach or mesculin greens
  • 2 ounces goat cheese

For the vinaigrette1/2 cup olive oil

  • 1/4 cup cider vinegar
  • 1/4 cup red wine any
  • 1 teaspoon of Dijon mustard
  • 1/2 teaspoon of sea salt
  • 1/2 teaspoon of honey

Instructions

  • With a rack in the centre of the oven, preheat to 425 degrees.

Preparing the beetsCut the stems and roots from the beets.

  • Scrub the beets well, under running water, ensuring to remove all dirt.
  • Place the beets on a sheet of foil.
  • Drizzle with a bit of olive oil, a pinch of sea salt and ground black pepper.
  • Place another sheet of foil on top and create a seal around the beet to trap steam.
  • Roast the beets on a baking sheet for approx. 45 minutes to 1 hour, until tender. You should be able to easily stick a form in them when they are tender and ready.
  • Once removed from the oven, allow the beets to cool for a few minutes.
  • Rub off the skins using a paring knife if needed.

While the beets are roastingHeat 1 teaspoon of olive oil in a pan.

  • Place the almonds in the pan and toast over moderate heat until golden brown.

For the vinaigrettePut all of the contents in a blender and blend on low for one 30 seconds.

    Salad ConstructionSlice the cooled beets into 1/4-inch thick slices.

    • Place the beets in a bowl and drizzle with half of the vinaigrette.
    • Cover the bowl and toss to evenly coat the beets.
    • Quarter and core the pear. Cut into julienned strips.
    • Arrange the greens on a plate, and then arrange the beets on top.
    • Top the beets and greens with the julienned pears, toasted almonds, and crumbled goat cheese.

    Notes

    In the vinaigrette, you can substitute the 1/4 cup of cider vinegar and 1/4 cup of red wine for 1/2 cup of red wine vinegar.