Market Beets Salad Recipe
Market beets salad, sunflower seed, freeze, mints, goats cheese, pickled ramps, red wine vinegar, salt, peeper olive oil.
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Ingredients
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Salad Base
Dressing
Toppings
Method
Preparing 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. Allow them to cool, then peel and slice them into wedges.
Making the Dressing
- 2
Prepare the Dressing
In a small bowl, whisk together the red wine vinegar, olive oil, salt, and pepper until well combined. Set aside.
Assembling the Salad
- 3
Combine Ingredients
In a large salad bowl, add the roasted beet wedges, pickled ramps, and sunflower seeds. Drizzle the dressing over the salad and toss gently to combine.
- 4
Add Toppings
Crumble the goat cheese over the top of the salad and scatter the fresh mint leaves. Serve immediately.
