roasted beet salad with goat cheese and walnuts
A bulbous root in shape, the usually deep-red (or golden) roots of garden beets can be boiled, roasted or steamed. I also just recently learned that the large jar of weird-looking red worms I saw in my refrigerator while growing up was actually borscht,which is a beet soup, a popular dish in Eastern Europe. To steam a beet, you will want to first peel and cut it into small chunks, then steam. You can boil the beet with its skin on and remove the skin once it’s done and cooled. But my favorite way to is roasting them.
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yield
2 salads
prep time
5 Min
cook time
40 Min
method
Convection Oven
Ingredients For roasted beet salad with goat cheese and walnuts
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4 cgreen leaf and/or romaine lettuce, roughly chopped
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2 Tbspolive oil
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2 lgred or golden beets, washed
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1/2 cgoat cheese crumbles
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1/2 cwalnuts, chopped
- DRESSING
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1/4 colive oil, extra virgin
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1/4 cwhite balsamic vinegar
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2 Tbsphoney
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2 dashsalt and pepper
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2 tspdijon mustard
How To Make roasted beet salad with goat cheese and walnuts
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1Preheat oven to 400 degrees.
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2Rub the 2 tablespoons of olive oil on the washed beets. Place on a large piece of tin foil and close. -
3Place the tin pocket into an oven safe dish (in case of leaks). Roast for about 40 minutes. A fork should be able to easily pierce the beet.
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4Once done, remove from oven and let cool.
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5Meanwhile, in a small bowl, prepare dressing by whisking together the olive oil, vinegar, honey, mustard, salt and pepper.
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6Once beets are cool, remove the skin. Cut beet into desired size and set aside.
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7Serve salad by dishing up lettuce, and topping with beets, walnuts, goat cheese and dressing.
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