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Author Notes: This is my version of my sister's simple beet, mint and goat's cheese salad. Mine has more bells and whistles and turns out quite differently. I love both. This could benefit from some chopped pistachios I reckon :) —DUZE @BakingBackwards
Serves: 4, or one glutton
- Roasted Beet Salad 1 sack mixed beets, yellow and candy cane 1 sack cippolline onions 1 bulb garlic a little red onion finely sliced juice of 3 clementines seat salt 1 tbsp olive oil Wash and peel the beets. Boil them until almost tender. Drain. Peel the onions and garlic. Toss them all onto a tinfoil lined baking sheet with the juice and oil and salt and roast until golden brown at a temp of 350-400 degrees F. Remove from the oven. In a small bowl, mix the following for a vinaigrette: 1 tbsp evoo 1 tsp coarse sea salt 1 tbsp dijon mustard 1 tbsp honey or maple syrup (the real stuff) juice of one clementine 2 tbsp red wine vinegar juice of 1/4 meyer lemon 1 tbsp chopped chives 2 cups mixed greens or baby arugula ---In a large bowl mix 2 cups mixed greens or baby arugula with 2 tbsp chopped fresh mint. Run the mint under hot water for a second or two to release the natural oils. Top this with the roasted veg. Add the vinaigrette and toss the salad. Add 3/4 package soft goats cheese in small drops. Mix lightly. Serve immediately.
- This recipe was entered in the contest for Your Best Root Vegetable Side