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
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
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.