Roasted Beet and Goat Cheese Salad

photo by PalatablePastime

- Ready In:
- 1hr 15mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 2 large beets, unpeeled
- 2 cups red leaf lettuce or 2 cups green lettuce leaves, washed and torn into bit size pieces
- 1⁄4 cup goat cheese
-
For the Vinaigrette
- 2 teaspoons minced shallots
- 4 teaspoons red wine vinegar
- 1⁄4 cup olive oil
- salt & freshly ground black pepper, to taste
directions
- Preheat oven to 350°F.
- Wrap beets in aluminum foil, and roast until tender, about 1 hour.
- Let the beets cool a bit, and then peel the skins while they are still a bit warm.
- Using a mandoline, or very sharp knife, cut beets into paper thin slices.
- For the vinaigrette, place all the ingredients into a bowl or blender, and whisk or blend until well combined.
- Toss the beets with half of the vinaigrette.
- Toss the greens with the remaining vinaigrette.
- Arrange the greens on a serving plate or bowl, and top with the beet slices.
- Crumble the goat cheese over top the salad, and serve.
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Reviews
-
The beets were perfect! The goat cheese makes such a creamy accompaniment to the greens! I added mandarin oranges and grape tomatoes just because I love them in a salad! I wouldn't recommend mixing this vinaigrette with arugula, it's a little "bitey". Also, the shallots are very, very strong. Just a fair warning if you're making this for a date!
-
Very good! This is quite easy to make and is perfect for trying beets without the usual sweet flavor. The goat cheese makes this nicely creamy with just an added edge of tart from the vinaigrette. Next time I will double the vinaigrette though, and I also find that I have extra beets and may need to use some additional lettuce. Thanks for posting!
RECIPE SUBMITTED BY
Kozmic Blues
Providence, Rhode Island
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