Roasted Baby Beet Salad Recipe
Radish, Apples, Walnuts, Red Oak Lettuce, Whipped Bleu Cheese, Burnt Honey Vinaigrette
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Ingredients
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Salad Ingredients
Whipped Bleu Cheese
Burnt Honey Vinaigrette
Method
Salad Preparation
- 1
Roast the Baby Beets
Preheat your oven to 400°F (200°C). Wash the baby beets thoroughly, trimming the tops and tails. Wrap them in aluminum foil and place them on a baking sheet. Roast in the oven for about 45-60 minutes until tender. Once done, let them cool before peeling off the skin and cutting into quarters.
- 2
Prepare the Radishes and Apples
While the beets are roasting, thinly slice the radishes and apple. You can use a mandoline for even slices if available.
- 3
Toast the Walnuts
In a dry skillet over medium heat, add the walnuts and toast for about 5-7 minutes, stirring frequently until they're golden and fragrant. Remove from the heat and let cool.
- 4
Prepare the Lettuce
Wash and dry the red oak lettuce leaves. Tear them into bite-sized pieces and place them in a large salad bowl.
Whipped Bleu Cheese Preparation
- 5
Make the Whipped Bleu Cheese
In a mixing bowl, combine the bleu cheese and cream cheese. Using a hand mixer or stand mixer, beat until creamy. Gradually add the heavy cream while mixing until the mixture is smooth and fluffy.
Burnt Honey Vinaigrette Preparation
- 6
Prepare the Vinaigrette
In a small saucepan over medium heat, add honey and let it cook until it starts to bubble and darkens slightly, about 3-5 minutes. Be careful not to burn it. Remove from heat and let it cool slightly. In a bowl, whisk together the burnt honey, olive oil, balsamic vinegar, salt, and black pepper until emulsified.