Red Beet Salad Recipe
EVOO, sherry vinegar, walnuts, shallots, parsley and goat cheese
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Ingredients
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Salad Ingredients
Method
Preparation
- 1
Roast the Beets
Preheat the oven to 400°F (200°C). Wrap the red beets in aluminum foil and roast them in the oven for about 45-60 minutes until tender. Allow them to cool, then peel and slice them.
- 2
Prepare the Dressing
In a small bowl, whisk together the extra virgin olive oil and sherry vinegar. Season with salt and black pepper to taste.
- 3
Chop the Shallots and Parsley
Finely chop the shallots and fresh parsley.
- 4
Toast the Walnuts
In a dry skillet, toast the walnuts over medium heat for about 5-7 minutes until they are fragrant. Stir frequently to prevent burning.
- 5
Assemble the Salad
In a large bowl, combine the sliced beets, chopped shallots, and parsley. Drizzle the dressing over the salad and toss gently to combine. Top with crumbled goat cheese and toasted walnuts.
- 6
Serve
Serve immediately at room temperature or chill in the refrigerator for 30 minutes before serving.
