Roasted Beet Salad

Total Time:
1 hr 15 min
15 min
1 hr

6 servings

  • Roasted Beets
  • 1 pound small beets, well-scrubbed (about 5)
  • 1/4 cup sliced almonds, toasted
  • Vinaigrette
  • 1/4 cup red wine vinegar
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon sugar
  • 1/2 cup olive oil
  • Salad
  • 1 large pear
  • 3 cups mesculin greens
  • 2 ounces goat cheese
  • Place a rack in the center of the oven and preheat the oven to 425 degree F.

  • For the roasted beets: Place the beets in a sheet of foil and place another sheet on top and create a seal around the beet. Roast the beets on a baking sheet until tender, 45 minutes to 1 hour. Cool the beets in their foil packet for a few minutes, and then rub off the skins using a paring knife if needed. The beets need to still be a little warm to be able to remove the skins easily.

  • While the beets are roasting, toast the almonds in a small skillet over moderate heat, stirring occasionally, until golden brown. Remove and cool.

  • For the vinaigrette: Make the vinaigrette by stirring together the vinegar, mustard, salt and sugar, and then slowly whisk in the olive oil until emulsified.

  • Slice the cooled and peeled beets into 1/4-inch thick slices and add half the vinaigrette, tossing to coat completely. Toss the remaining vinaigrette with the salad greens.

  • Quarter and core the pear and slice it into julienne strips, about 1/8-inch thick.

  • Arrange the dressed greens, and beets on a platter and top with the pear, toasted nuts, and goat cheese.

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    Not what you're looking for? Try:

    Roasted Beet Salad

    Recipe courtesy of Trisha Yearwood