Roasted Beet Salad

Ingredients

1/2 cup walnut halves
2 teaspoons olive oil
1/8 teaspoon kosher salt
6 mediums beets, trimmed and washed
2 tablespoons red wine vinegar
3/4 teaspoon salt
1/4 teaspoon sugar
fresh ground black pepper
1/2 pound fresh spinach leaves, de-stemmed and washed
3 ounces fresh goat cheese, crumbled

Preparation

1
Preheat the oven to 350 F.
2
Combine the walnuts with the olive oil, salt and pepper, mixing well to coat the nuts.
3
Spread on a baking sheet and bake until toasted, about 7-10 minutes.
4
Set aside to cool.
5
Wrap the beets individually in foil and place on a rimmed baking sheet.
6
Bake at 350 degrees until tender, about 1 1/2 hours.
7
Let cool for 20 minutes, then peel the beets by holding them under cold running water and rubbing off the skins.
8
Cut into 1/2-inch wedges, and place in a large mixing bowl with the walnuts and onion.
9
Combine all the dressing ingredients, taste and adjust the seasonings.
10
Pour over the beets and toss well.
11
Let sit at room temperature at least 1 hour.
12
Just before serving, arrange the spinach leaves in individual bowls or on a large platter.
13
Arrange the beets on top and crumble the goat cheese over.

Tools

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Comments

Helen Pitlick's picture

Mmm... this salad sounds amazing! Even people who think they don't like beets like them when they're roasted. Maybe Obama should give this recipe a try.

Corrinne's picture

YUM! This classic combo of fresh goat cheese and beets never gets old...So Good.

Taylor Davies's picture

Yes! Beets are incredibly underrated! My mom makes a delicious beet soup, I'll see if I can get that recipe up here as well!

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Tuesday, December 8, 2009 - 6:34am

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