Roasted Beet Salad Recipe
mixed greens, roasted beets, pear, goat cheese, fried almonds, proscuitto, verjus vinaigrette
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Ingredients
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Salad Base
Vinaigrette
Method
Salad Preparation
- 1
Roast the Beets
Preheat the oven to 400°F (200°C). Wrap the beets in aluminum foil and place them on a baking sheet. Roast for about 45-60 minutes, or until tender when pierced with a fork. Once done, let them cool, then peel and slice into wedges.
- 2
Prepare the Pear
While the beets are roasting, wash and slice the pear into thin wedges. Set aside.
- 3
Fry the Almonds
In a small skillet over medium heat, toast the almonds until golden brown, stirring frequently for about 5-7 minutes. Remove from heat and let cool.
- 4
Prepare the Prosciutto
Slice the prosciutto into strips or leave them whole, as per preference.
Vinaigrette Preparation
- 5
Assembly
- 6
Combine the Salad
In a large salad bowl, combine the mixed greens, roasted beets, pear slices, crumbled goat cheese, and fried almonds. Toss gently to combine.
- 7
Dress the Salad
Drizzle the prepared verjus vinaigrette over the salad and toss lightly to coat all ingredients evenly.
- 8
Serve
Top the salad with strips of prosciutto before serving. Enjoy your roasted beet salad!
