Roasted Beet Salad Recipe
Chevre, Candied Maple Walnuts, Rosemary-Orange Reduction, Balsamic Vinegar
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Ingredients
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Salad Ingredients
Method
Instructions
- 1
Prepare 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 until tender. Let them cool, then peel and slice.
- 2
Make the Candied Walnuts
In a skillet over medium heat, combine walnuts, maple syrup, and sea salt. Stir until the walnuts are coated and the syrup thickens (about 5-7 minutes). Remove from heat and let cool on parchment paper.
- 3
Prepare the Rosemary-Orange Reduction
In a saucepan, combine rosemary, orange juice, and orange zest. Bring to a simmer and reduce until thickened (about 10-15 minutes). Strain and set aside.
- 4
Assemble the Salad
In a large bowl, toss the mixed greens with balsamic vinegar. Top with sliced roasted beets, crumbled goat cheese, and candied walnuts. Drizzle with rosemary-orange reduction before serving.