The Beet Recipe
mixed greens, roasted beets, goat cheese, candied walnuts, balsamic vinaigrette
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Ingredients
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Salad Base
Roasted Beets
Salad Toppings
Dressing
Method
Roasting Beets
- 1
Prepare the Beets
Preheat your oven to 400°F (200°C). Wash the beets thoroughly to remove any dirt. Trim the tops and tails, but do not peel them.
- 2
Roast the Beets
Wrap each beet in aluminum foil, drizzle with olive oil, and sprinkle with salt. Place the wrapped beets on a baking sheet and roast for about 45-60 minutes, or until they can be easily pierced with a fork.
- 3
Cool and Peel
Once roasted, allow the beets to cool slightly before peeling the skins off. Cut them into bite-sized pieces.
Preparing the Salad
- 4
Assemble the Salad
In a large mixing bowl or salad platter, add the mixed greens as the base.
- 5
Add Toppings
Top the mixed greens with the roasted beet pieces, crumbled goat cheese, and candied walnuts.
Making the Dressing
- 6
Combine Ingredients
In a small bowl, whisk together balsamic vinegar, olive oil, honey, and a pinch of salt and pepper until well combined.
- 7
Dress the Salad
Drizzle the dressing over the assembled salad and toss gently to combine all ingredients.
Serving
- 8
Serve Immediately
Serve the salad immediately while the beets are still warm for the best flavor.