Roasted Beet Salad

beet salad

Roasted Beet Salad
Serves 4
I love beets. Sometimes I grate them raw into salads, but my favorite way to prepare them is to oven-roast them and toss them into a salad with some nuts and cheese or tofu.
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Ingredients
  1. Salad
  2. _________
  3. 3 medium beets, oven roasted*, peeled and cut into large dice
  4. 1 small head of red leaf lettuce (or you could use mixed baby greens, butter lettuce, whatever you like)
  5. 1/2 cup of pistachios (or pecans, or candied walnuts)
  6. 1/2 cup of crumbled goat cheese (or blue cheese, or firm tofu)
  7. ~8 leaves of basil, torn
  8. Dressing
  9. __________
  10. 2 TBSP olive oil
  11. 2 TBSP balsamic vinegar
  12. 1/2 TSP dijon mustard
  13. 1 TSP garlic or shallot, minced (optional)
  14. squeeze of fresh lemon juice
  15. salt and pepper to taste
Instructions
  1. Combine dressing ingredients in a jar and shake until combined.
  2. Combine salad ingredients and toss with dresssing.
  3. Serve.
Notes
  1. *To roast beets, cut off the top of each beet and place on a large piece of foil. Top beets with 1 TSP of olive oil, salt and pepper and wrap tightly with the foil. Place foil-wrapped beets on baking sheet and bake at 425 for ~45 minutes or until tender and easy to pierce with a knife. Remove from oven and allow to cool still wrapped in foil (this will assist with steaming the skin and making it easier to remove).
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