Roasted Beet Salad
Add a touch of elegance to your table with this roasted beet salad.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Salads
Ingredients
Scale
- 2 pounds beets, about 6 to 8 medium
- 1 tablespoon vegetable oil
- Kosher salt
- Freshly ground black pepper
- 3 to 4 ounces baby salad greens (e.g., arugula, spring mix, green leaf)
- 1/4 cup thinly sliced red onion
- 1/3 cup balsamic vinegar
- 1/3 cup olive oil
- 1 1/2 teaspoons Dijon mustard
- Kosher salt
- Freshly ground black pepper
- 1/2 cup toasted pecans halves
- 3 to 4 ounces goat cheese, crumbled
Instructions
- Roast the Beets: Trim the beets and scrub vigorously. Arrange them in a foil-lined —lined to prevent staining— Dutch oven or large baking dish with a lid and toss them with the oil. Sprinkle with salt and pepper. Cover the pot and roast for about 45 minutes to 1 hour or until tender. Test with a skewer or knife. Remove the beets and let them stand until they are cool enough to handle. Peel and dice the beets and set them aside.
- Make the Dressing: In a jar with a screw-top, combine the vinegar, oil, mustard, and one pinch each of salt and pepper or to taste. Put the lid on and shake until well blended. Alternatively, whisk the dressing ingredients in a bowl.
- Plate the Ingredients: Arrange the greens on a platter or in a large serving bowl and toss with about 1/3 cup of the dressing. Arrange the diced beets, toasted pecans, and goat cheese on the greens and drizzle with more dressing.
- Serve: Sprinkle lightly with salt and pepper and serve. Enjoy!
Find it online: https://classic-recipes.com/roasted-beet-salad/