Roasted Beet Salad
- Roasted Beets
- 1 pound small beets, well-scrubbed (about 5)
- 1/4 cup sliced almonds, toasted
- 1/4 cup red wine vinegar
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon sugar
- 1/2 cup olive oil
- 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.
Recipe courtesy of Kelsey Nixon