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Roasted Beet Salad With Walnuts And Goat Cheese

Holiday.Cook's picture
Ingredients
  Walnut halves 1 Cup (16 tbs)
  Olive oil 2 Teaspoon
  Beets 6 Medium, trimmed and washed
  Thinly sliced red onion 1⁄3 Cup (5.33 tbs)
  Coarsely chopped fresh parsley 1⁄4 Cup (4 tbs)
  Basil leaves 8 , cut crosswise into ribbons
  Extra virgin olive oil 6 Tablespoon (1/4 Cup Plus 2 Tablespoons)
  Red wine vinegar 2 Tablespoon
  Salt 3⁄4 Teaspoon
  Sugar 1⁄4 Teaspoon
  Ground pepper To Taste
  Goat cheese 3 Ounce, crumbled
Directions

Preheat the oven to 350°F.
In a small bowl combine the walnuts, olive oil, salt, and pepper.
Mix well to coat the walnuts.
Spread on a rimmed baking sheet and bake until nicely toasted, about 7 to 10 minutes.
Set aside.
TO PREPARE THE BEETS While the walnuts are baking, wrap the beets individually in foil and place on another rimmed baking sheet.
Bake at 350°F until tender when pierced with a fork, about 1 1/2 hours.
Let cool for 20 minutes.
Peel the beets by holding them under cold running water and rubbing off the skins.
Cut into 1/2-inch wedges, and place in a large mixing bowl.
Add the walnuts, onion, parsley, and basil.
TO MAKE THE DRESSING In a 1-cup glass measure, combine the olive oil, vinegar, salt, sugar, and a few grinds of pepper to taste.
Stir well to combine.
Taste and adjust the seasonings.
Pour over the salad and toss well.
Marinate at room temperature for at least 1 hour.
Just before serving, toss again and crumble the goat cheese over the top.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Occasion: 
Thanksgiving
Ingredient: 
Vegetable

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