Dinner Tonight: Roasted Beet Salad with Guajilo Chile Dressing
You can never have too many side dish recipes, so give Dinner Tonight: Roasted Beet Salad with Guajilo Chile Dressing a try. This recipe covers 13% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and vegetarian recipe has 472 calories, 5g of protein, and 45g of fat per serving. This recipe serves 4. If you have garlic cloves, sherry vinegar, goat cheese, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.
Preheat the oven to 400 degrees. Toss the beet wedges with olive oil and salt and arrange on a roasting pan or baking sheet. Cover tightly with foil and cook in the oven until a fork easily penetrates, 30-45 minutes.
Remove the cover and cook for an additional 10 minutes to caramelize them.
In the meantime, heat the oil in a small skillet and add the garlic. While it is heating, tear off the stems from the chiles and split them open, shaking out the seeds. When the garlic is sizzling vigorously the oil is hot enough; lay the chiles flat in the oil and toast for about 30 seconds, until they smell "toasty" and and insides have turned lighter in color.
Remove the pan from the heat.
Carefully transfer the chiles to a blender or small food processor and add the vinegar plus a teaspoon of salt. Blend or process for 30 seconds. Once the oil has cooled somewhat (at least 5 minutes) add it along with the garlic, then blend until smooth and emulsified. It may take a minute or more. Season to taste with salt.
If using the beet greens or Swiss chard, add them to the skillet with 1/4 cup of water and a pinch of salt and cover. Cook over medium heat until wilted, then uncover and cook until most of the liquid has evaporated. Divide amongst plates, top with the beets and drizzle with plenty of dressing. Crumble goat cheese on the plate and serve.