Roasted Golden Beet Salad Recipe
frisée, lola rosa & red oak lettuce, peppered walnuts, goat cheese, maple sherry 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 Base
Maple Sherry Vinaigrette
Method
Preparation
- 1
Roast the Beets
Preheat the oven to 400°F (200°C). Wrap the golden beets in aluminum foil and place them on a baking sheet. Roast for about 45-60 minutes, or until they are tender when pierced with a fork. Let them cool, then peel and slice into wedges.
- 2
Prepare the Vinaigrette
In a small bowl, whisk together the maple syrup, sherry vinegar, Dijon mustard, salt, and black pepper. Slowly drizzle in the olive oil while whisking until emulsified.
- 3
Assemble the Salad
In a large bowl, combine the frisée, lola rosa, and red oak lettuce. Add the roasted beet wedges, peppered walnuts, and crumbled goat cheese. Drizzle with the maple sherry vinaigrette and toss gently to combine.
