Roasted Beet Salad

Submitted by Chef mariajane

"Here is a delightful way to enjoy the taste of beets!! Combine roasted beets with a light herb vinaigrette. Garnish with goat cheese, chopped walnuts and fresh mint. This dish looks great when you use yellow, candy-cane and white beets with the traditional red!!"

 

• Ready In: 10mins
• Ingredients: 11
• Serves: 4-6

ingredients

• 2 lbs beets
• 1⁄3 cup vegetable oil or 1/3 cup canola oil
• 2 tablespoons lemon juice
• 1 garlic clove, minced
• 1 tablespoon fresh dill, chopped
• 1 tablespoon of fresh mint, chopped
• 1 teaspoon salt
• 1⁄4 teaspoon pepper

• GARNISH

• 1⁄4 cup goat cheese
• 2 tablespoons chopped walnuts
• 2 tablespoons of fresh mint, chopped

directions

1. Preheat oven to 400°F.
2. Cut beets from stalks leaving about 1/2-inch on the beets. Rinse beets and dry. Wrap in foil and bake, about 1 1/2 hours, or until tender. Cool slightly and rub skins off beets. Cut beets in quarters or eighths, depending on the size.
3. Combine oil, lemon juice,garlic, herbs, salt and pepper. Toss warm beets in mixture. Place on serving dish. Garnish with walnuts, goat cheese and mint. Serve warm or room temperature.