Roasted Beet Salad with Walnuts (Print Version)
# Ingredients:
→ For the Vinaigrette
01 -
2 tablespoons honey
02 -
1.5 tablespoons Dijon mustard
03 -
3 tablespoons red wine vinegar
04 -
1.5 tablespoons minced shallots
05 -
0.5 teaspoon salt
06 -
0.25 teaspoon ground black pepper
07 -
0.25 cup plus 2 tablespoons vegetable oil
→ For the Salad
08 -
10 ounces mixed greens
09 -
0.5 pound vacuum-packed roasted beets, cut into wedges
10 -
0.5 cup walnuts, coarsely chopped
11 -
3 ounces goat cheese
# Instructions:
01 -
In a small bowl, whisk together the honey, Dijon mustard, red wine vinegar, shallots, salt, and pepper. Whisking constantly, slowly add the oil in a steady stream. Alternatively, add all ingredients to a jar, cover with the lid, and shake vigorously to blend. Taste and adjust seasoning if necessary.
02 -
Place the greens in a large bowl, drizzle with about half of the vinaigrette, and toss to combine. Add as much of the remaining vinaigrette as desired and toss again. Arrange the greens on a large platter or divide onto plates, then top with beets, walnuts, and goat cheese. Serve immediately.
03 -
Preheat oven to 220°C. Wipe or scrub the beets clean, then trim stems down to one inch, leaving tails on. Place the beets on a large piece of aluminum foil, drizzle with 1 tablespoon olive oil, and wrap foil around the beets to form a packet. Roast directly on the middle oven rack for about 1 hour until tender. Test for doneness with a knife. Unwrap and cool, then peel the skin off and cut into wedges.
04 -
The vinaigrette can be made up to 4 days ahead and stored in the refrigerator. Before serving, let sit at room temperature for about 30 minutes, then shake to re-emulsify.
# Notes:
01 -
To create a full meal, top with steak, salmon, or chicken.