ROASTED BEET SALAD
Categories Salad Fruit Leafy Green Vegetable Side Roast Vegetarian Almond Beet Fall Healthy Vegan Asian Pear Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F.
- Wrap beets in foil and roast in middle of oven until tender, 1 to 1 1/2 hours. Unwrap beets and cool.
- While beets are roasting, cook almonds in oil in a small skillet over moderate heat, stirring occasionally, until pale golden. Cool almonds in oil (nuts will get darker as they cool). Transfer almonds with a slotted spoon to a small bowl and season with salt.
- Stir together shallot, lemon juice, vinegar, sugar, salt, and oil from almonds in a large bowl.
- Slip skins from beets and halve large beets. Cut beets into 1/4-inch-thick slices and add to dressing, tossing to coat.
- Quarter and core pear and cut into julienne strips.
- Arrange beets on a platter and drizzle with any dressing remaining in bowl. Top with mâche, then pear. Sprinkle with almonds.
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