Roasted Beet Salad Recipe
heritage blend lettuce + red & golden beets + goat cheese + local mesilla valley sweet & spicy pecans + crispy parsnip shavings + pecan vinaigrette
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Ingredients
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Salad Base
Toppings
Dressing
Method
Prepare the Beets
- 1
Roast the Beets
Preheat your oven to 400°F (200°C). Wrap each beet in aluminum foil and place them on a baking sheet. Roast for 45-60 minutes, or until they are tender when pierced with a fork. Once cooked, let them cool, then peel and slice them into wedges.
Prepare the Parsnip Shavings
- 2
Crispy Parsnip Shavings
Using a vegetable peeler, shave the parsnip into thin strips. Heat a small amount of oil in a frying pan over medium heat. Add the parsnip shavings and cook until golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels, then season with salt.
Make the Dressing
- 3
Pecan Vinaigrette
In a small bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and black pepper until well combined. Adjust seasoning to taste.
Assemble the Salad
- 4
Combine Ingredients
In a large bowl, add the heritage blend lettuce. Top with the roasted beet wedges, crumbled goat cheese, sweet & spicy pecans, and crispy parsnip shavings. Drizzle with the pecan vinaigrette just before serving.