Cook the Book: Roasted Beet Salad with Walnut Dressing and Cheese Crisps

Name: Cook the Book: Roasted Beet Salad with Walnut Dressing and Cheese Crisps
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 bunch baby dandelion greens, stems removed, leaves rinsed and cut into bite-size; 0 teaspoons freshly ground black pepper, plus more for seasoning; 1 bunch rainbow chard, stems removed, leaves rinsed and cut into bite-size pieces; 0 teaspoons Dijon mustard; 1 teaspoon minced fresh tarragon leaves; 3 smalls to 4 small red and/or golden beets, tops removed, washed; 1 Tbsp honey; 118 milliliters olive oil; 1 teaspoons salt, plus more for seasoning; 1 Tbsp finely chopped shallot; 59 milliliters sherry vinegar or Banyuls vinegar (see note); 118 milliliters chopped toasted walnuts; 3 Tbsps water

Cook the Book: Roasted Beet Salad with Walnut Dressing and Cheese Crisps is a gluten free, dairy free, and primal side dish. One portion of this dish contains approximately 5g of protein, 37g of fat, and a total of 402 calories. This recipe covers 21% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have salt, tarragon leaves, shallot, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat the oven to 350°F.

Equipment you will use

Oven

Cut a piece of aluminum foil about 12 inches square. On one half of the square, place the beets, 2 tablespoons olive oil, water, 1/4 teaspoon of the salt, and 1/8 teaspoon of the pepper. Fold the opposite side of the foil over to cover the beets, and seal all the edges tightly to form a packet.

Ingredients you will need

Olive Oil

Pepper

Beet

Water

Salt

Equipment you will use

Aluminum Foil

Place the packet on a baking sheet, transfer it to the oven, and cook until the beets are tender, about 45 minutes. (The beets are done when a paring knife is easily inserted into the middle.)

Ingredients you will need

Beet

Equipment you will use

Baking Sheet

Knife

Oven

Remove the packet from the oven and set it aside, unopened, for about 10 minutes.

Equipment you will use

Oven

Remove the beets from the foil packet. When the beets are cool enough to handle, gently rub off the skin, using a paper towel. Slice the beets into 1/4-inch thick rounds (use a mandoline if you have one), and set aside.

Ingredients you will need

Beet

Dry Seasoning Rub

Equipment you will use

Paper Towels

Mandoline

Aluminum Foil

Combine the vinegar, shallot, honey, mustard, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper in a blender, and mix well. While the blender is still running, add the oil in a slow, steady stream, blending until the vinaigrette is emulsified.

Ingredients you will need

Vinaigrette

Mustard

Shallot

Vinegar

Pepper

Honey

Salt

Cooking Oil

Equipment you will use

Blender

Transfer the dressing to a mixing bowl, and stir in the walnuts and tarragon.

Ingredients you will need

Tarragon

Walnuts

Equipment you will use

Mixing Bowl

Place the dandelion greens and the chard in a large bowl.

Ingredients you will need

Dandelion Greens

Swiss Chard

Equipment you will use

Bowl

Pour 2 tablespoons (or more to taste) of the dressing over the greens, and season with a pinch of salt and pepper. Toss to coat. In a separate mixing bowl, toss the sliced beets in 1 tablespoon of the dressing, and season with a pinch of salt and pepper.

Ingredients you will need

Salt And Pepper

Greens

Beet

Equipment you will use

Mixing Bowl

Divide the greens among four to six serving plates, and garnish with the sliced beets and the Cheese Crisps. If desired, spoon more dressing over each salad.

Ingredients you will need

Cheese

Chips

Greens

Beet

Note: Banyuls vinegar is made from Banyuls wine, which is a fortified wine from southern France and is considered to be the French version of port. Banyuls vinegar has a sweet and nutty flavor, which is generally thought to be milder than red wine vinegar or balsamic vinegar. It tastes something like a cross between balsamic vinegar and sherry vinegar and either can be used as a good substitute. Banyuls vinegar can be found in specialty markets.

Ingredients you will need

Balsamic Vinegar