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
Method
Preparation of Beets
- 1
Roast the Beets
Preheat your oven to 400°F (200°C). Wash the beets thoroughly and trim off the tops and tails. Wrap each beet individually in aluminum foil and place them on a baking sheet. Roast the beets for about 45-60 minutes, or until fork-tender. Once done, let them cool, then peel the skin off and cut them into bite-sized cubes.
Salad Assembly
- 2
Combine Salad Ingredients
In a large salad bowl, add the roasted beet cubes, sunflower seeds, fresh mint leaves (chopped), goat cheese (crumbled), and pickled ramps. Toss gently to combine all the ingredients.
Dressing Preparation
- 3
Make the Dressing
In a small bowl, whisk together the red wine vinegar, olive oil, salt, and pepper until well combined. Adjust the seasoning to taste.
Final Assembly
- 4
Dress the Salad
Pour the dressing over the salad and toss gently to coat all the ingredients evenly. Serve immediately or refrigerate for up to an hour before serving to allow the flavors to meld.
