Roasted Beet Salad
- Level: None
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 258 calorie
- Total Fat
- 22 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 4 milligrams
- Sodium
- 261 milligrams
- Protein
- 4 grams
- Sugar
- 8 grams
- Total: 1 hr 15 min
- Active: 15 min
Ingredients
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
Directions
- 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.