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Roasted Beet Salad
Nb persons: 8
Yield:
Preparation time:
Total time:
Source: Whole Foods Market
| 10 small | red beets |
| 1/2 cup | sherry vinegar |
| 1 teaspoon | Dijon mustard |
| 1/4 teaspoon | agave nectar or honey |
| 1/2 clove | garlic, finely chopped |
| 1/2 cup | walnut oil |
| 1/4 cup | olive oil |
| 1 1/4 teaspoon | salt |
| Ground black pepper, to taste | |
| 1 pound | baby spinach, roughly chopped |
| 5 ounces | arugula, roughly chopped |
| 1/2 cup | walnuts, toasted |
| 4 ounces | goat cheese, crumbled |
Method:
Heat oven to 400°F. Place beets on a piece of aluminum foil on a baking sheet and make a pouch out of the foil, sealing it tightly. Bake for 40 minutes. Remove from oven and let beets steam for 10 minutes. Open pouch and let beets cool slightly.
Meanwhile, whisk together vinegar, mustard, agave nectar or honey, and garlic in a small bowl. Slowly whisk in the oils and season with salt and pepper. Set vinaigrette aside.
After beets have cooled enough to handle, remove and discard skins and cut into bite-size pieces. Mix beets with half of vinaigrette, then mix spinach and arugula with the rest of the vinaigrette. Transfer greens to plates and top with beets, walnuts, and goat cheese.
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