Beet Salad
This salad is my favorite throughout the summer and early Fall when beets are abundant at our local Farmer's Markets. This recipe is a variation of Ina Garten's balsamic roasted beet salad with arugula and Marcona almonds.
Preheat the toaster oven to 400 degrees F.
Scrub then trim the ends of the beets. Place the beets in a covered glass pan with 1” water. Roast them for 45 - 60 minutes, until tender (insert a small sharp knife in the middle to check).
Meanwhile, whisk together the vinegar, olive oil, mustard, salt & pepper in a small bowl. While the beets are still warm, cut them into bite-size chunks (you can peel the beets first if desired) and place them in a medium-size bowl. Toss them with half of the vinaigrette while they're still warm.
Spread the lettuce on a large rectangular dish (Don't use wood as the beets will stain it!). Toss with enough vinaigrette to lightly moisten the lettuce. Arrange the beets, walnuts and goat cheese on top. It's best to serve this warm, but room temperature is also delicious.
- 4 medium-size beets
- 1/4 c. balsamic vinegar
- 1/4 c. extra virgin olive oil
- 1 tsp. Dijon mustard
- 1 tsp. sea salt
- 1/2 tsp. freshly ground black pepper
- 8 cups lettuce (green leaf, Spring mix, Romaine, etc.)
- 1/3 cup raw walnut pieces, toasted
- Optional: 2 ounces goat cheese, crumbled
Preheat the toaster oven to 400 degrees F.
Scrub then trim the ends of the beets. Place the beets in a covered glass pan with 1” water. Roast them for 45 - 60 minutes, until tender (insert a small sharp knife in the middle to check).
Meanwhile, whisk together the vinegar, olive oil, mustard, salt & pepper in a small bowl. While the beets are still warm, cut them into bite-size chunks (you can peel the beets first if desired) and place them in a medium-size bowl. Toss them with half of the vinaigrette while they're still warm.
Spread the lettuce on a large rectangular dish (Don't use wood as the beets will stain it!). Toss with enough vinaigrette to lightly moisten the lettuce. Arrange the beets, walnuts and goat cheese on top. It's best to serve this warm, but room temperature is also delicious.
