Roasted Beet Recipe
Arugula, Frisee, Orange, Savory Goat Cheese, Candied Pistachio, Shaved Fennel, Sherry Vinaigrette
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
- 1
Roasting the Beets
Preheat your oven to 400°F (200°C). Wrap each beet in aluminum foil and place them on a baking sheet. Roast in the oven for about 45-60 minutes, or until they are fork-tender. Once done, let them cool, then peel and slice.
- 2
Prepare the Salad Base
In a large bowl, combine arugula and frisee. Toss to mix evenly.
- 3
Citrus Segments
Using a sharp knife, peel the orange and segment it, removing the pith. Add the orange segments to the salad base.
- 4
Fennel Preparation
Thinly shave the fennel bulb using a mandoline or a sharp knife. Add the shaved fennel to the salad.
- 5
Assembling the Salad
Add the roasted beet slices on top of the salad base. Crumble the savory goat cheese over the salad.
- 6
Candied Pistachios and Dressing
Sprinkle candied pistachios over the salad. In a small bowl, whisk together sherry vinegar, olive oil, salt, and black pepper. Drizzle the dressing over the salad and gently toss to combine.
- 7
Serving
Serve immediately and enjoy your roasted beet salad!
