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 Ingredients
Pecan Vinaigrette Ingredients
Method
Salad Preparation
- 1
Roasting 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 about 45-60 minutes or until tender when pierced with a fork. Let cool, then peel and slice into wedges.
- 2
Preparing the Parsnip
While the beets are roasting, use a vegetable peeler to shave the parsnip into thin strips. Heat a small amount of oil in a pan over medium heat and fry the parsnip shavings until golden and crispy. Drain on paper towels.
- 3
Assembling the Salad
In a large bowl, combine the heritage blend lettuce, roasted beet wedges, crumbled goat cheese, and sweet & spicy pecans. Top with crispy parsnip shavings.
Vinaigrette Preparation
- 4
Making the Vinaigrette
In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until well combined. Adjust seasoning to taste.
Serving
- 5
Final Touch
Drizzle the vinaigrette over the salad just before serving and toss gently to combine. Serve immediately.