Roasted Beet Salad Recipe
roasted beets, Danish blue cheese, tarragon vinaigrette
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Ingredients
Method
Preparation Instructions
- 1
Roast the Beets
Preheat the oven to 400°F (200°C). Wrap each beet in aluminum foil and place them on a baking sheet. Roast in the oven for about 45-60 minutes, or until they are tender when pierced with a fork. Remove from the oven and allow to cool. Once cooled, peel the beets and slice them into wedges.
- 2
Prepare the Vinaigrette
In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of white wine vinegar, 1 teaspoon of Dijon mustard, 1 tablespoon of chopped fresh tarragon, salt, and pepper to taste.
- 3
Assemble the Salad
In a large bowl, combine the mixed salad greens and roasted beet wedges. Crumble the Danish blue cheese over the top and sprinkle with walnuts. Drizzle the tarragon vinaigrette over the salad and toss gently to combine.
- 4
Serve
Divide the salad onto plates and serve immediately.