Roasted Beet Salad Recipe
Roasted beets, cave-aged AmaBlu cheese, beet vinegar, warm wilted greens.
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Ingredients
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Salad Ingredients
Method
Preparation Steps
Roast the Beets
Preheat your oven to 400°F (200°C). Wrap the beets in aluminum foil and place them on a baking sheet. Roast in the preheated oven for about 45-60 minutes, or until tender when pierced with a fork. Once roasted, let them cool, then peel and slice them into wedges.
Prepare the Greens
In a large skillet, heat the olive oil over medium heat. Add the mixed greens and sauté for about 2-3 minutes, until just wilted. Season with salt and black pepper.
Assemble the Salad
In a large bowl, combine the roasted beet wedges with the wilted greens. Drizzle with beet vinegar and toss gently to combine. Crumble the AmaBlu cheese over the top and serve immediately.