Roasted Beet Salad
Need a gluten free and vegan side dish? Roasted Beet Salad could be a great recipe to try. This recipe covers 10% of your daily requirements of vitamins and minerals. One serving contains 206 calories, 4g of protein, and 15g of fat. This recipe serves 4. Head to the store and pick up red-wine vinegar, shallot, asian pear, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 75 hours.
Wrap beets in foil and roast in middle of oven until tender, 1 to 1 1/2 hours. Unwrap beets and cool.
While beets are roasting, cook almonds in oil in a small skillet over moderate heat, stirring occasionally, until pale golden. Cool almonds in oil (nuts will get darker as they cool).
Transfer almonds with a slotted spoon to a small bowl and season with salt.
Stir together shallot, lemon juice, vinegar, sugar, salt, and oil from almonds in a large bowl.
Slip skins from beets and halve large beets.
Cut beets into 1/4-inch-thick slices and add to dressing, tossing to coat.
Quarter and core pear and cut into julienne strips.
Arrange beets on a platter and drizzle with any dressing remaining in bowl. Top with mâche, then pear.
Beets may be roasted and tossed with dressing 1 day ahead, then chilled and covered. (Keep toasted almonds, covered, at room temperature. Bring dressing to room temperature before using.)