Name: Roasted Beet Salad Recipe
Yield: 4
Ingredients: 1 bunch medium beets (about 3); 1 tablespoon extra virgin olive oil; 10 ounces mixed greens (I like a blend of frisée, radicchio and mesclun); 3 ounces goat cheese; 1/2 cup walnuts, coarsely chopped; 2 tablespoons honey; 1-1/2 tablespoons dijon mustard; 3 tablespoons red wine vinegar, best quality such as Pompeian Gourmet; 1-1/2 tablespoons minced shallots; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 6 tablespoons Vegetable Oil

How To Make Roasted Beet Salad

Toss an easy elegant lunch in this beet salad recipe that combines goat cheese, roasted beet, walnuts, and a sweet and tangy vinaigrette, for a tasty dish.

Preparation: 10 minutes

Cooking: 1 hour

Total: 1 hour 10 minutes

Serves:

Ingredients

For Beets:

1bunchmedium beets,(about 3)
1tbspextra virgin olive oil

For Salad:

10ozmixed greens
3ozgoat cheese
½cupwalnuts,coarsely chopped

For Vinaigrette:

2tbsphoney
1½tbspdijon mustard
3tbspred wine vinegar,best quality such as pompeian gourmet
1½tbspshallots,minced
½tspsalt
¼tspground black pepper
6tbspvegetable oil

Instructions

Beets:

Preheat oven to 425 degrees F. Wipe or scrub beets clean then trim stems down to 1-inch leave “tails” on. 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 the middle of the oven for about 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 the hands or a paring knife to peel skin, then cut into ½-inch dice. Set aside.

Vinaigrette:

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. Taste and adjust seasoning if necessary.

Salad:

Place the greens in a large bowl, drizzle with about ½ 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.