Roasted Beet Salad with Creamy Caraway Dressing
User Reviews
5
15 reviews
Excellent
-
Servings
4 servings
Roasted Beet Salad with Creamy Caraway Dressing
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Adapted from Aida Mollenkamp's Keys To The Kitchen.
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Ingredients
For the dressing:
- 1/2 cup yogurt whole milk
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon caraway seeds
- 1 tablespoon horseradish prepared
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 1/2 teaspoon black pepper freshly ground
For the salad:
- 1 1/2 pounds beet trimmed of greens and scrubbed of dirt
- 3 endive heads
- 1 fennel head
- 2 tablespoons olive oil plus more for drizzling
- 1 tablespoon red wine vinegar
- 1/2 teaspoon kosher salt plus more to taste
- black pepper freshly ground
- 1/3 cup walnuts toasted; roughly chopped
Instructions
- To make the dressing, combine yogurt, extra-virgin olive oil, red wine vinegar, caraway seeds, horseradish, salt, sugar and pepper in a small bowl, whisking until smooth. Add additional salt, sugar and black pepper to taste. Refrigerate until read to use.
- Preheat oven to 450°F and place a rack in the middle.
- Cut squares of aluminum foil for each beet. Form a small well with the foil the size of the beet. At the bottom of the well, place a little water (this prevents scorching). Set the beet on top of the water. Drizzle with a little olive oil and sprinkle with salt and ground black pepper. Fold up the sides of the foil around the beet and seal shut. Repeat with remaining beets.
- Place foil packets on a baking sheet and roast until an inserted knife meets little resistance (45 to 50 minutes). Once cool enough to handle, rub the skins of the beets off with a paper towel. Halve each beet then cut into 1/4-inch thick slices.
- While the beets are cooking, prep the vegetables for the salad. Trim ends of the endive then cut the endive cross-wise into 1/2-inch thick rings. Trim fennel of stalks and fronds then cut out the core. Cut fennel crosswise into 1/4-inch thick slices.
- Combine beets, endive and fennel in a large bowl. Add olive oil, red wine vinegar, salt and pepper, tossing until evenly coated. Season with additional salt if needed.
- To serve, place salad on a large platter, drizzle with caraway dressing, scatter walnuts over top and finish with a few turns of freshly ground black pepper.
Genuine Reviews
User Reviews
Overall Rating
5
15 reviews
Excellent
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