roasted beet salad with cranberry vinaigrette and
Roasting beets improves their flavor immensely. You won’t be disappointed if you give this recipe a try. From Blanchard’s Table
►
yield
8 serving(s)
prep time
15 Min
cook time
1 Hr 30 Min
method
Roast
Ingredients For roasted beet salad with cranberry vinaigrette and
-
8 small beets
-
1 1/2 tbsp. apple cider vinegar
-
3 tbsp. mild olive oil
-
1/2 tsp. dijon mustard
-
1/2 cup whole berry cranberry sauce (canned is fine)
-
3 oz. crumbled blue cheese
How To Make roasted beet salad with cranberry vinaigrette and
-
1Preheat oven to 400. Cut off beet greens, leaving on 1 inch of stem and wrap each beet individually in foil. Roast them on a sheet pan til tender. They’ll feel soft when squeezed gently. Should take about 1 to 1 1/2 hours. Unwrap and cool to room temperature. Peel and cut into 1/4 inch thick slices
-
2In small bowl, whisk together vinegar, oil, mustard, cranberry sauce and salt and pepper. Toss beets with enough dressing to coat and mound on a serving platter or individual plates.Sprinkle with blue cheese and serve at room temperature. Serves 6 to 8
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Roasted Beet Salad with Cranberry Vinaigrette and:
ADVERTISEMENT
ADVERTISEMENT