Ensalada De Remolacha Recipe
Field Greens, Roasted Beets, Sheered Coconut, Golden Raisins, Goat Cheese, Olive Oil & Balsamic Vinaigrette
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Ingredients
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Field Greens
Roasted Beets
Toppings
Vinaigrette
Method
Roasting Beets
- 1
Prepare the Beets
Preheat the oven to 400°F (200°C). Wash and scrub the beets thoroughly to remove any dirt. Trim the tops and roots.
- 2
Roast the Beets
Place the beets on a piece of aluminum foil, drizzle with 1 tablespoon of olive oil, and wrap them tightly. Roast in the preheated oven for 45-60 minutes, or until they are tender when pierced with a fork.
- 3
Cool and Peel
Once roasted, remove the beets from the oven and allow them to cool slightly. Peel the skin off using your hands or a paper towel, then slice them into thin rounds or cubes.
Assembling the Salad
- 4
Prepare the Vinaigrette
In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of balsamic vinegar, 1 teaspoon of honey, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper until well combined.
- 5
Combine Ingredients
In a large salad bowl, add the mixed field greens, sliced roasted beets, shredded coconut, golden raisins, and crumbled goat cheese.
- 6
Dress the Salad
Drizzle the prepared vinaigrette over the salad. Toss gently to combine all ingredients and ensure everything is evenly coated.
