Roasted Beet Salad

TOTAL TIME: 1 hr 15 min
Prep: 15 min
Inactive Prep: --
Cook: 1 hr
 
YIELD: 6 servings
LEVEL: --

ingredients

  • Roasted Beets
  • 1 pound small beets, well-scrubbed (about 5)
  • 1/4 cup sliced almonds, toasted
    • 1/2 teaspoon salt
    • 1/4 teaspoon sugar
    • 1/2 cup olive oil
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    • Print Recipe

    Directions

    Place a rack in the center of the oven and preheat the oven to 425 degree 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.

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    5

    Newest Ratings and Reviews

    Read all 13 reviews

    • on June 14, 2014

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      This was delish .. i used a combo of vinegars that i had on hand ,, i roasted Red and Golden beets then used toasted walnuts and blue cheese instead of goat !! this is a keeper for sure if you like beets you will love this !!

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    • on April 28, 2014

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      This is very good, I used balsamic vinegar instead of red wine vinegar than didn't use sugar one of our favorites

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    • on November 21, 2013

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      The roasted beets, pears, and nuts are good together, however the dressing totally overpowers the beets and delicate pear flavor. A lot of goat cheese was needed to neutralize the dressing.

      The beets were delish and I will roast and serve them again, but I will look for another dressing. The dijon and red wine vinegar were overpowering. Perhaps one option would be to make half the amount of dressing and use just a very small amount to dress the greens before plating the greens and then place beets, cheese, nuts, and pears on top.

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