Roasted Beet Salad
roasted beet salad
FrenchOtherIntermediate30 minBy Northstar
Ingredients
Servings
4
- 6 whole beets, approximately 4 inches in diameter
- 2 tbsp olive oil
- 0.5 tsp salt
- 0.3 tsp ground black pepper
- 0.3 cup lemon juice
- 0.3 tsp dried thyme, or 1 teaspoon fresh thyme chopped
- 1 scallion, minced
- 1 small garlic clove, minced
- 0.5 tsp Dijon mustard
- 0.5 tsp sugar (optional)
- 0.8 cup olive oil
- 8 oz goat cheese, crumbled
- 0.5 cup pecan halves, toasted
- 12 oz mixed greens, or hand torn romaine
Instructions
- 1
Preheat oven to 400 degrees. Wash the beets, cut off any greens without cutting into the bulb of the beet.
- 2
Do not cut off the root end. Rub the beets in olive oil, then season with salt and pepper. Wrap in aluminum
- 3
foil individually and roast for 45 minutes or until soft and yielding to light pressure. Remove from oven and al-
- 4
low to cool to room temperature. Remove the foil, and peel the skin off the beets. Cut into eighths and set
- 5
aside.
- 6
In a small bowl, combine the lemon juice, thyme, scallion, garlic, mustard and sugar. While whisking co n-
- 7
stantly, slowly add the olive oil to the mixture. Season to taste.
- 8
In a large salad bowl, combine the salad greens, goat cheese and pecans. Add the beet pieces. Dress with
Tags
saladrecipe