Beets are a jewel colored and dynamic vegetable that can’t be ignored on a plate. You either love them or hate them! If you are in the latter category, try roasting them. This caramelizes the natural sugars in the already sweetest vegetable. This salad will be beautiful on your Easter table.
For more health information about beets, click here.
Balsamic Roasted Beet Salad
Makes 6 servings
Ingredients:
8 medium size beets, tops removed and scrubbed lightly under running water (use vinyl gloves)
1/2 cup extra virgin olive oil and enough to coat the beet wedges
1/2 teaspoon fine sea salt, to taste
1/2 cup balsamic vinegar
2 teaspoons Dijon mustard
2 teaspoons Kosher salt
1 teaspoon ground pepper
4 ounces baby arugula or other baby greens (spinach, kale, etc)
1/3 cup roasted, salted Marcona almonds, roasted*
4 ounces soft goat cheese (like Belle Chevre), crumbled
Instructions:
- Preheat the oven to 375° F with the rack in the middle of the oven and line two half-sheet pans with parchment paper.
- Using vinyl gloves, place the first unpeeled beet on a cutting board and using a sharp chef’s knife and slice off the base of each beet where the stem was to make a flat surface. Slice off the skinny point on the end tip as well. Place each beet flat side down on the cutting board and slice the beet in half, then slice the beets into wedges of even thickness, about 1/2 to 3/4 inch thick on the widest edge.
- In a large bowl, toss the wedges in olive oil, about 2 Tablespoons, until well coated.
- Arrange the wedges on the prepared baking sheets evenly and well-spaced across the pans. Sprinkle with fine sea salt. Be sure they are not crowded.
- Roast for 35 to 40 minutes. Wedges will be done when you can pierce through the beets with a fork with slight pressure.
- While the wedges are roasting, whisk together the vinegar, olive oil, mustard, 2 teaspoons salt and 1 teaspoon pepper for vinaigrette.
- When the beet wedges are done and still warm, toss the wedges with half the vinaigrette. Taste for seasonings.
- Place the greens in another bowl and toss with enough of the vinaigrette to moisten. Put the arugula on a serving platter and then arrange the beets, almonds and goat cheese on top. Drizzle with additional vinaigrette. Serve warm or at room temperature.
*Marcona almonds are from Spain and are shorter, rounder, softer, and sweeter than the California variety. You can find these at Publix.
Adapted from inagarten.com and cookieandkate.com
