Beet & Blue Recipe
Spring mix, marinated and roasted beets, heirloom tomatoes, local blue cheese crumbles, scallion vinaigrette
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Ingredients
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Salad Base
Beets
Vinaigrette
Topping
Method
Preparation of Beets
- 1
Prepare the Beets
Preheat your oven to 400°F (200°C). Wash and peel the beets, then cut them into quarters.
- 2
Marinate the Beets
In a mixing bowl, combine olive oil, balsamic vinegar, salt, and black pepper. Add the beet quarters and toss to coat them well.
- 3
Roast the Beets
Spread the marinated beets on a baking sheet lined with parchment paper. Roast in the preheated oven for about 30-35 minutes, or until they are tender when pierced with a fork.
Preparation of Vinaigrette
- 4
Make the Scallion Vinaigrette
In a small bowl, whisk together olive oil, apple cider vinegar, honey, salt, and black pepper. Finely chop the scallions and add them to the vinaigrette. Mix well.
Assembling the Salad
- 5
Prepare the Salad
In a large salad bowl, add the spring mix greens and heirloom tomatoes (cut into wedges or halves).
- 6
Add Roasted Beets
Once the beets are roasted and slightly cooled, add them to the salad bowl.
- 7
Add Blue Cheese and Vinaigrette
Sprinkle the local blue cheese crumbles over the salad. Drizzle the scallion vinaigrette over everything and toss gently to combine.
