Roasted Beets & Mixed Greens Recipe
Roquefort, walnuts, truffled beet & walnut vinaigrette
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
- 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 45-60 minutes or until tender. Once cooled, peel and slice them.
- 2
Prepare the Vinaigrette
In a small bowl, whisk together 3 tablespoons of truffle oil, 2 tablespoons of balsamic vinegar, salt, and pepper to taste. Add chopped walnuts to the vinaigrette.
- 3
Assemble the Salad
In a large salad bowl, combine the mixed greens, sliced roasted beets, and crumbled Roquefort cheese. Drizzle with the truffled beet and walnut vinaigrette and toss gently to combine.
- 4
Serve
Serve immediately, garnished with additional walnuts if desired.
