Beet Salad Recipe

Preheat and prepare

Preheat oven to 400°F (200°C). Trim beet greens, leaving about 1/2 inch of stem to prevent bleeding, and scrub beets well to remove dirt.

Wrap each beet individually in aluminum foil or place beets in a covered ovenproof dish. Toss with 1 tablespoon olive oil, 1 teaspoon kosher salt and 1/4 teaspoon black pepper to coat.

Roast on a baking sheet for 45–60 minutes depending on size, until a paring knife or skewer slides easily into the center. Check at 40 minutes if beets are small.

Remove from oven and let cool until easy to handle, about 15 minutes. Peel skins off by rubbing with a paper towel or using a small paring knife; they should slip off easily. Slice into 1/4-inch rounds or wedges.

In a small bowl or jar, combine 3 tablespoons olive oil, 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, and the minced shallot.

Whisk or shake until emulsified. Taste and season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. If desired, add 1 teaspoon fresh lemon juice to brighten the dressing.

Place 4 cups mixed salad greens in a large bowl or divide among plates.

Arrange the warm or room-temperature roasted beet slices on top of the greens.

Drizzle about half of the vinaigrette over the salad, tossing gently to coat. Add more vinaigrette to taste (reserve leftover dressing for another use).

Scatter 3 oz crumbled goat cheese or feta and 1/2 cup toasted chopped nuts over the salad.

Sprinkle chopped fresh herbs over the top and finish with an extra grind of black pepper. Serve immediately.