Roasted Beet Salad with Creamy Camembert and a Grainy Mustard & Pomegranate Quince Balsamic Vinaigrette
This is a lively, bright salad that’s loaded with flavors and textures.
It would make a good salad to serve with roasted or grilled beef, lamb or chicken, and is particularly perfect to serve in the cooler months when local beets are at their best.
See also: Pomegranate Quince Balsamic Recipe Roundup
See also: Robbie’s Produce Tips: Fresh Beets
Roasted Beet Salad with Creamy Camembert and a Grainy Mustard & Pomegranate Quince Balsamic Vinaigrette
A lively, bright salad. Serves 6 to 8.
Ingredients
Ingredients:
- 4 to 5 medium beets scrubbed
- 10 cups mixed baby greens
- 1/2 cup Sigona’s Pomegranate-Quince White Balsamic
- 1/3 cup Sigona’s Fresh Press Extra Virgin Olive Oil
- 2 tsp grainy mustard
- 1/2 cup toasted walnuts coarsely chopped (look for fresh, California grown walnuts in our Dried Fruit & Nuts department)
- 4 oz. camembert cheese such as Green Hill, (or other semi-soft cheese), torn or sliced into pieces
- Salt & pepper to taste
Instructions
- Preheat oven to 350°F. Wrap the cleaned beets in a square of foil, creating a sealed packet, and roast for 25 min.
- Remove the beets and open the packet to allow the beets to cool. Once they are cool enough to handle, gently rub the skin from the beets and cut them into 1/2″ thick slices.
- Add the sliced beets and balsamic to a large bowl. Toss to coat and allow the beets to marinate for 20 minutes. Remove the beets and reserve the marinade.
- Whisk 1/3 cup of the reserved beet marinade with the grainy mustard, a pinch of salt to taste, and freshly cracked pepper until well blended.
- Slowly drizzle in the oil, whisking constantly until emulsified. In a large bowl, toss the greens with the vinaigrette.
- Arrange the dressed greens on a platter. Top with toasted walnut pieces, cheese and beet slices. Serve immediately
