Roasted Beet Salad with Fresh Goat Cheese, Toasted Pecans and a Cranberry-Pear Vinaigrette
This is a simple, flavorful way to get in some nutrients! Serves 4 to 6.
Ingredients
Ingredients:
- 3 fresh medium-sized beets
- 1 Tbsp water
- 2 Tbsp + 1/3 cup, divided, Sigona's cranberry-pear white balsamic
- 2 Tbsp + 1/3 cup, divided, Sigona's Fresh Press extra virgin olive oil (look for a medium to robust oil)
- 1 heaping tsp grainy mustard
- About 6 heaping handfuls of salad greens your choice (we like a mix of with some bold flavor)
- Crumbled goat cheese at least 1/2 cup
- About 3/4 cup pecans lightly toasted (see note)
- Salt & pepper to taste
Instructions
- Preheat the oven to 400ºF. Trim whole beets and wrap in one foil packet drizzled with a tablespoon of water. Roast for 1 hour or until tender when pierced through with a knife. Once the cooked beets are cool enough to handle, peel them by rubbing the skin off between paper towels. Warning: This will dye your hands bright red so consider using food-safe gloves.
- Cut the peeled beets into 1" wedges. Set aside.
- In a large bowl, whisk together 2 tablespoons each of the cranberry-pear balsamic and olive oil. Add the beets and toss until well coated. Set aside.
- In a lidded jar, add together the remaining olive oil, balsamic and the grainy mustard. Add the lid and shake until well emulsified. Season with a pinch or two of salt and pepper, to taste.
- Arrange the greens in a bowl or on a platter and toss with at least half of the vinaigrette. Add the marinated roasted beets to the salad, along with the crumbled fresh goat cheese and toasted pecans. Serve remaining vinaigrette on the side.
Notes
To toast pecans, arrange in a single layer on a parchment-paper lined baking sheet. Roast in a 350ºF oven for 5-10 mins or until they've lightly browned and give off an aroma of toasted nuts. Remove from baking sheet and allow to cool.
Tried this recipe?Let us know how it was!