Roasted Baby Beet Salad Recipe

Inspired by Deuxave

Time1h 15m

Serves4

Laura Channel Goat Cheese, Fig & Pear Vinaigrette, Spiced Walnuts

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Ingredients

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1
Roasting the Beets
Preheat the oven to 400°F (200°C). Wrap the baby beets in aluminum foil and place them on a baking sheet. Roast in the preheated oven for 45-60 minutes, or until tender. Remove from oven and allow to cool. Once cooled, peel the skin off and cut into quarters.
2
Making the Vinaigrette
In a blender, combine the chopped figs, diced pear, olive oil, balsamic vinegar, honey, salt, and pepper. Blend until smooth and adjust seasoning to taste.
3
Assembling the Salad
In a large bowl, combine the roasted beet quarters with mixed salad greens. Drizzle with the fig and pear vinaigrette and toss gently to combine. Crumble the goat cheese over the top and sprinkle with spiced walnuts before serving.