Roasted Beet Salad
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Roasted Beet Salad - Tossed with mustard vinaigrette, topped with goat cheese, caramelized onions, candied walnuts, and alfalfa sprouts. @dawnsrecipes

This salad is inspired by one I saw recently at Burtons Grill. I’ve been twice with friends who’ve ordered it, and it always strikes me how beautiful the presentation is. Much to my delight, our recent CSA shares have included many of the ingredients necessary to replicate this salad at home. Burtons tops theirs with some very pretty “micro” greens, whereas I opted to use the alfalfa sprouts I’d received. Use whichever you prefer. I can also totally see this working with blue cheese if goat cheese isn’t your thing. Candied pecans can be used in place of candied walnuts, golden beets can replace the red…you get the idea.

Since I haven’t tried the restaurant’s version myself, I can’t make any claims as to how similar this is to theirs in taste. It is, however, an amazingly addictive salad. My husband and I could not get enough and all but ignored the rest of our meal when I served this. Even my not-quite-three-year-old enjoyed it. Actually, it was all I could do to keep her from eating all the walnuts and beets before I’d had a chance to assemble the salad!

Roasted Beet Salad - Tossed with mustard vinaigrette, topped with goat cheese, caramelized onions, candied walnuts, and alfalfa sprouts. @dawnsrecipes

Roasted Beet Salad

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Yield: 6 servings

Roasted Beet Salad

Ingredients

  • 4 medium sized red beets
  • Olive oil for coating
  • For the Dressing:
  • 1 rounded teaspoon dijon mustard
  • 1 tablespoon red wine vinegar
  • 3 tablespoons extra virgin olive oil
  • Salt & pepper to taste
  • For the Salad:
  • 6 ounces chèvre (goat cheese)
  • 1 batch caramelized onions
  • 1/3 cup candied walnuts
  • 3/4 cup alfalfa sprouts

Instructions

  1. Preheat oven to 400ºF.
  2. Rinse the beets and pat dry. Place in a covered baking dish. Drizzle with olive oil and rub into the skins.
  3. Bake covered for 1 to 1 1/2 hours, or until they can be easily pierced with a fork. The time will vary greatly on the size and freshness of the beets.
  4. Allow to cool, then peel off skin. Dice into 1/2-inch cubes.
  5. For the Dressing:
  6. Whisk the mustard, vinegar, olive oil, salt and pepper together and set aside.
  7. For the Salad:
  8. Toss the diced beet with the dressing.
  9. On each of six plates layer the ingredients in the following order: beets, chèvre, onions, walnuts, then alfalfa sprouts. The ring from a mini springform pan can be used for a more structured salad, or the salad can be layered free-form.
  10. Serve immediately, or chill for up to 1 hour before serving.

Notes

The beets and onions can be cooked a day in advance and kept in the refrigerator until needed.

http://www.dawnsrecipes.com/roasted-beet-salad-2828.htm

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