Balsamic Roasted Beet Salad
User Reviews
0.0
0 reviews
Unrated
-
Prep Time
5 mins
-
Cook Time
1 hr 5 mins
-
Total Time
1 hr 10 mins
-
Servings
4 -6
-
Course
Side Dish
Balsamic Roasted Beet Salad
Report
A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
Share:
Ingredients
- 4 small beets scrubbed clean
- ¼ cup good balsamic vinegar
- 2 tbsp vegetable oil
- 2 tbsp olive oil
- 1 tsp Dijon mustard
- Sea Salt and Freshly Cracked Pepper to taste
- 4 cups arugula and spinach mix
- ¼ cup Marcona almonds
- 2 oz soft sheep milk cheese or goat cheese, or feta cheese crumbles
Instructions
- Preheat the oven to 400 degrees.
- Wrap each beet individually in tin foil.
- Place into the oven and roast for 55-65 minutes, or until tender when poked with a knife.
- While the beets roast, make the balsamic vinaigrette by combining the vegetable oil, olive oil, balsamic vinegar, and Dijon mustard together in a small jar. Season with sea salt and freshly cracked pepper, to taste.
- Place the lid on the jar and shake until well combined. Set aside to allow flavors to mingle.
- Remove the roasted beets from the oven then unwrap the foil and set them aside to cool for 10 minutes.
- Peel the beets with a small sharp knife over parchment paper to prevent staining your cutting board.
- Cut each beet into 4-6 wedges.
- Place the warm beet wedges into a large glass bowl.
- Drizzle some of the balsamic vinaigrette on top then season with sea salt and freshly cracked pepper, to taste; toss to coat evenly.
- Place the arugula/spinach mix in a separate bowl.
- Drizzle with a bit of vinaigrette to coat the leaves; toss to coat evenly.
- Place the dressed arugula/spinach on a serving plate then arrange with the beets, almonds, and sheep milk cheese crumbles.
- Drizzle with additional vinaigrette and season with freshly cracked pepper, to taste. Serve immediately. Enjoy.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
