ROASTED BEET SALAD WITH HONEY DIJON VINAIGRETTE

Roasted Beet Salad with Honey Dijon Vinaigrette image

Provided by Susan Bickta

Time 1h40m

Number Of Ingredients 15

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VINAIGRETTE:
1/3 c vegetable oil
1/4 c apple cider vinegar
3-4 Tbsp honey
1 tsp stone ground dijon mustard
1 clove garlic, smashed and minced
SALAD:
4 medium golden beets, tops removed and scrubbed
2 medium red beets, tops removed and scrubbed
1-2 Tbsp vegetable oil
1/4 c diced red onion
1/2 c sweetened dried cranberries
1 c baby spinach, packed
1/2 c toasted pecans
1/2 c gorgonzola crumbles

Steps:

1. To make vinaigrette: Put oil, vinegar, honey, mustard and garlic in a jar with a tight fitting lid. Shake well to mix. Set aside.
2. Preheat oven to 400 degrees F. Place golden beets on a large piece of aluminum foil and drizzle with oil. Wrap tightly, making a packet. Place on a baking sheet. Do the same with the red beets. Roast for 1 hour to 1 hour 15 minutes or until knife inserted in largest beet meets no resistance. Remove from oven and cool.
3. Remove skins by rubbing off with hands under a stream of cool water.
4. To make salad: Roughly chop beets into bite size chunks. Place in a large bowl. Add the onion, dried cranberries, spinach, pecans and gorgonzola. Give the vinaigrette another shake to mix well then pour over beet mixture in bowl. Toss GENTLY to combine.
5. NOTE: to toast pecans - place in a single layer on a large non-stick baking sheet and bake at 350 degrees F. for 10-12 minutes, stirring often to prevent burning, until toasted and fragrant.