Roasted Beet And Artichoke Salad Recipe

Prepare and roast beets

Preheat oven to 400°F (200°C). Trim beet greens close to the bulb and scrub beets clean. Wrap each beet individually in aluminum foil with 1/2 tbs olive oil and a small pinch of salt and pepper. Place on a rimmed baking sheet and roast until tender when pierced with a knife, about 45–60 minutes depending on size. Remove from oven, unwrap and let cool until manageable. Peel skins off by rubbing with a towel or using a paring knife. Slice roasted beets into 1/4-inch thick rounds or wedges and set aside to cool.

Prepare artichokes

Drain jarred artichoke hearts and pat dry. If large, quarter them; if smaller, halve them. Lightly sauté in 1 tbs olive oil over medium heat for 3–4 minutes until just warmed and edges lightly brown. Season with a pinch of salt and set aside to cool.

Shave fennel

Trim fennel bulb (remove core end and any wilted outer layers). Using a mandoline or sharp knife, very thinly slice the bulb into ribbons. Reserve fennel fronds to snip and use as garnish.

Make crumbs

Tear rye bread into chunks and pulse in a food processor to coarse crumbs (or grate/shred by hand). In a skillet over medium heat, melt butter with 1 tbs olive oil. Add minced garlic and cook 30 seconds until fragrant. Add rye crumbs, spread into an even layer and toast, stirring occasionally, until golden brown and crisp, about 4–6 minutes. Season with 1/2 tsp salt and 1/4 tsp black pepper. Transfer to a bowl to cool — these should be crisp for texture contrast.

Whisk dressing

In a small bowl or jar, combine 2 tbs sherry vinegar, Dijon mustard, honey, minced shallot, 1/2 tsp salt and 1/4 tsp pepper. Whisk while slowly streaming in 6 tbs olive oil until emulsified. Taste and adjust seasoning — add a touch more vinegar or honey if needed. Chill briefly if desired.

Toss greens and fennel: In a large mixing bowl, add 5 cups mixed baby greens and the shaved fennel. Add about 3 tbs of the sherry vinaigrette and toss gently to coat. Add more dressing as needed, but keep salad lightly dressed.

Plate salad: Divide dressed greens and fennel among four plates (serving bowls). Arrange roasted beet slices and warmed artichoke pieces attractively over the greens.

Finish with goat cheese and crumbs: Crumble 1 oz (approx.) of goat cheese over each plate (total 4 oz divided). Sprinkle rye bread crumbs evenly across the salads for crunch. Garnish with chopped fennel fronds.

Final seasoning: Drizzle any remaining vinaigrette sparingly around plates if desired and finish with a light grind of black pepper. Serve immediately.