Roasted Beet Salad Recipe
with local greens, pistachios, black pepper Chevre & a maple Sherry vinaigrette
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
- 1
Roasting the Beets
Preheat the oven to 400°F (200°C). Wrap each beet in aluminum foil and place them on a baking sheet. Roast for about 45-60 minutes, or until they are tender when pierced with a fork. Remove from the oven, unwrap, and let cool. Once cool, peel the beets and cut them into wedges.
- 2
Preparing the Vinaigrette
In a small bowl, whisk together 3 tablespoons of maple syrup, 2 tablespoons of sherry vinegar, and 1/4 cup of olive oil. Season with salt and black pepper to taste.
- 3
Assembling the Salad
In a large salad bowl, combine the mixed greens, roasted beet wedges, and chopped pistachios. Crumble the black pepper Chevre on top. Drizzle with the maple Sherry vinaigrette and toss gently to combine.