Roasted Beet Recipe
Jalapeño lime vinaigrette, green onion, queso fresco, jicama, shaved beets, frisee
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Ingredients
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Salad Ingredients
Method
Preparation and Assembly
- 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 tender when pierced with a fork. Remove from oven and allow to cool.
- 2
Preparing the Jicama
While the beets are roasting, peel the jicama and slice it into thin strips or matchsticks. Set aside.
- 3
Making the Jalapeño Lime Vinaigrette
In a small bowl, whisk together the following ingredients: 3 tablespoons of olive oil, the juice of 2 limes, 1 finely chopped jalapeño (seeds removed for less heat), salt, and pepper to taste.
- 4
Assembling the Salad
Once the beets are cool, peel the skins off and shave them into thin slices using a mandoline or sharp knife. In a large bowl, combine the shaved beets, jicama, frisée, and chopped green onions. Drizzle with the jalapeño lime vinaigrette and toss gently to combine.
- 5
Serving
Transfer the salad to a serving dish and crumble queso fresco on top. Serve immediately.