Roasted Beet Salad

Name: Roasted Beet Salad
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Cuisine: Global
Ingredients: 59 milliliters sliced almonds, toasted; 454 grams beets, well-scrubbed (about 5); 6 servings Roasted Beets; 1 teaspoons Dijon mustard; 57 grams goat cheese; 710 milliliters mesculin greens; 118 milliliters olive oil; 1 large pear; 59 milliliters red wine vinegar; 6 servings Salad; 1 teaspoons salt; 0 teaspoons sugar; 6 servings Vinaigrette

You can never have too many side dish recipes, so give Roasted Beet Salad a try. This recipe covers 13% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and vegetarian recipe has 314 calories, 6g of protein, and 24g of fat per serving. This recipe serves 6. Head to the store and pick up vinaigrette, dijon mustard, salad, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes.

Instructions

Place a rack in the center of the oven and preheat the oven to 425 degree F.

Equipment you will use

Oven

Place the beets in a sheet of foil and place another sheet on top and create a seal around the beet. Roast the beets on a baking sheet until tender, 45 minutes to 1 hour. Cool the beets in their foil packet for a few minutes, and then rub off the skins using a paring knife if needed. The beets need to still be a little warm to be able to remove the skins easily.

Ingredients you will need

Beet

Dry Seasoning Rub

Equipment you will use

Baking Sheet

Knife

Aluminum Foil

While the beets are roasting, toast the almonds in a small skillet over moderate heat, stirring occasionally, until golden brown.

Ingredients you will need

Almonds

Beet

Toast

Equipment you will use

Frying Pan

Remove and cool.

For the vinaigrette: Make the vinaigrette by stirring together the vinegar, mustard, salt and sugar, and then slowly whisk in the olive oil until emulsified.

Ingredients you will need

Vinaigrette

Olive Oil

Mustard

Vinegar

Sugar

Salt

Equipment you will use

Whisk

Slice the cooled and peeled beets into 1/4-inch thick slices and add half the vinaigrette, tossing to coat completely. Toss the remaining vinaigrette with the salad greens.

Ingredients you will need

Greens