Roasted Beet Salad - Spring Greens, Goat Cheese, Pickled Red Onion, Pepita, Blood Recipe
Make Roasted Beet Salad - Spring Greens, Goat Cheese, Pickled Red Onion, Pepita, Blood Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
Roasting the Beets
Preheat the oven to 400°F (200°C). Wash the beets thoroughly and trim the tops and roots. Wrap each beet in aluminum foil and place them on a baking sheet. Roast in the preheated oven for 45-60 minutes or until tender when pierced with a fork. Allow to cool, then peel and slice into wedges.
Pickling the Red Onion
While the beets are roasting, slice the red onion thinly. In a small bowl, combine the sliced onion and apple cider vinegar. Let it sit for at least 30 minutes to pickle, stirring occasionally.
Preparing the Salad
In a large mixing bowl, combine the spring greens. Add the roasted beet wedges and pickled red onions (drained from vinegar). Crumble the goat cheese over the top and sprinkle with pepitas.
Dressing the Salad
In a small bowl, whisk together the olive oil, salt, and pepper. Drizzle the dressing over the salad and gently toss to combine.
Serving
If using, slice the blood orange and arrange the slices on top of the salad as a garnish. Serve immediately.