ROASTED BEET SALAD
Make and share this Roasted Beet Salad recipe from Food.com.
Provided by Food.com
Categories Salad Dressings
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place a rack in the center of the oven and preheat the oven to 425 degrees F.
- For the roasted beets:.
- Place the beets in a sheet of foil and place another sheet on top and create a seal around the beet. Roast the beets on a baking sheet until tender, 45 minutes to 1 hour. Cool the beets in their foil packet for a few minutes, and then rub off the skins using a paring knife if needed. The beets need to still be a little warm to be able to remove the skins easily.
- While the beets are roasting, toast the almonds in a small skillet over moderate heat, stirring occasionally, until golden brown. Remove and cool.
- For the vinaigrette:.
- Make the vinaigrette by stirring together the vinegar, mustard, salt and sugar, and then slowly whisk in the olive oil until emulsified.
- Slice the cooled and peeled beets into 1/4-inch thick slices and add half the vinaigrette, tossing to coat completely. Toss the remaining vinaigrette with the salad greens.
- Quarter and core the pear and slice it into julienne strips, about 1/8-inch thick.
- Arrange the dressed greens, and beets on a platter and top with the pear, toasted nuts, and goat cheese.
Nutrition Facts : Calories 274.1, Fat 22.9, SaturatedFat 4.6, Cholesterol 7.5, Sodium 307.2, Carbohydrate 14.8, Fiber 3.2, Sugar 10.4, Protein 4.3
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