Roasted Beet Salad with Dijon Shallot

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Roasted Beet Salad with Dijon Shallot

Beets have become wildly popular lately! I get so excited when I see a beet salad on a menu or when at a friend's house and they ask, "do you like beets?" I remember being a little girl and being served the canned beets which have no flavor and the texture is not very pleasant. When you roast beets they really come to life and adding my simple Dijon dressing makes this the perfect starter for any dinner party or just because!

 

*CHEFS NOTE* We all think about the dreaded red beet fingers and hands when it comes to beets. I like to take fresh beets and cut the green off as close as I can get to the beet. Then scrub with water and a brush to really get it clean. Then roast and let cool. Once is it cool, the skin should come off very easily with your fingers. I try to go fast so red isn't everywhere but you can also wear gloves. Another way is to peel the beet while under cold water- again going fast!

Ingredients

  • 4 medium fresh beets
  • 6 tablespoons extra virgin olive oil, divided
  • 1 teaspoon freshly ground pepper, divided
  • 3 cups mix greens
  • 2 ounces goat cheese, crumbled
  • 2 tablespoons walnuts, chopped
  • 1 tablespoon shallots, minced
  • 1 tablespoon red wine vinegar
  • 1 tablespoon raw honey

Directions

  1. Preheat oven to 350 F  Take a baking sheet and line with parchment paper

  2. Rinse off beet and trim off the leafy tops AND/OR wrap each beet loosely in aluminum foil and place in the oven. Drizzle with extra virgin olive oil then season with 1 teaspoon salt.

  3. Take 4 pieces of foil and place each beet on top, drizzle about 1 teaspoon of extra virgin olive oil and season with salt and pepper

    Take the bottom of the beet and cover with foil to create a little package

  4. Roast for about 1 hour or until tender and easily pierced with the tip of a paring knife.  Let cool.  Take large platter and lay out the mix greens. Top with goat cheese and walnuts. 

  5. In a small bowl, add shallots, Dijon mustard, red wine vinegar, honey and 1 teaspoon of sea salt then whisk together.  Drizzle in remaining 4 tablespoons of extra virgin olive oil and continue whisking.

  6. Open foil with beets and peel back the skin. Place on platter.  Drizzle with dressing and enjoy!

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