Balsamic Roasted Beet Salad

Name: Balsamic Roasted Beet Salad
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 6
Cuisine: Global
Ingredients: 113 grams baby arugula; 118 milliliters balsamic vinegar; 8 medium sizes beets, tops removed and scrubbed; 2 teaspoons Dijon mustard, such as Grey Poupon; 113 grams soft goat cheese, such as Montrachet, crumbled; 6 servings Kosher salt and freshly ground black pepper; 118 milliliters good olive oil; 79 milliliters roasted, salted Marcona almonds, toasted

Balsamic Roasted Beet Salad might be just the side dish you are searching for. This recipe covers 11% of your daily requirements of vitamins and minerals. One serving contains 292 calories, 6g of protein, and 22g of fat. This recipe serves 6. 212 people found this recipe to be flavorful and satisfying. If you have kosher salt and pepper, goat cheese, olive oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 1 hour and 20 minutes. It is a good option if you're following a gluten free, primal, and vegetarian diet.

Instructions

Watch how to make this recipe.

Preheat the oven to 400 degrees.

Equipment you will use

Oven

Wrap the beets individually in aluminum foil and place them on a sheet pan. Roast them for 50 minutes to 1 hour, depending on their size, until a small sharp knife inserted in the middle indicates that they are tender. Unwrap each beet and set aside for 10 minutes, until cool enough to handle. Peel the beets with a small, sharp knife over a piece of parchment paper to prevent staining your cutting board.

Ingredients you will need

Beet

Wrap

Equipment you will use

Baking Paper

Aluminum Foil

Cutting Board

Knife

Frying Pan

Meanwhile, whisk together the vinegar, olive oil, mustard, 2 teaspoons salt, and 1 teaspoon pepper and set aside. While the beets are still warm, cut each one in half and then each half into 4 to 6 wedges and place them in a large mixing bowl. As you're cutting the beets, toss them with half of the vinaigrette (warm beets absorb more vinaigrette), 1 teaspoon salt, and 1/4 teaspoon pepper. Taste for seasonings.

Ingredients you will need

Vinaigrette