Roasted Beets and Quince Salad

READY IN: 2hrs
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Pre-heat oven to 400F and place rack in the middle.
  • Wrap beets in foil and roast about 1 1/2 hours or until tender. Cool beets and slice thin.
  • Place beets, onion and quince in a large bowl. Season with salt and pepper to taste.
  • In a medium bowl combine vinegar, orange juice, zest, Serrano pepper, garlic, green onions, parsley and thyme. Add fine sea salt and fine ground black pepper. Slowly wisk in olive oil.
  • Pour dressing over beets and toss well. Chill salad for 15-minutes. Reseason with salt and pepper if needed.
  • Divide baby greens on chilled salad plates and place beets on top.
  • Garnish salad with Shaved Asiago Cheese.
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