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Organic Roasted Beet Salad With Goat Cheese

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Ingredients
  Organic beets 2 Pound (Mix Of Red And Golden Beets)
  Winter organic mesculin mix 6 Ounce (European Organic Salad Mix)
  Bucheron/Other aged goat cheese 6 Ounce (Room Temperature)
  Olive oil 4 Tablespoon
  Champagne vinegar 2 Tablespoon
  Finely chopped shallots 1 Tablespoon (Organic)
  Dijon mustard 1⁄4 Tablespoon
  Salt 1⁄2 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Extra virgin olive oil 1⁄3 Cup (5.33 tbs)
Directions

Preheat oven to 400º

Watch the Roasted Organic Beet Salad with Aged
Goat Cheese video

Cut off beet greens and reserve for another use. Drizzle beets with olive oil and wrap individually in tin foil and roast until tender about 1 - 1 1/2 hours depending on size.

Whisk together vinegar, shallot, mustard, salt and pepper in a small bowl. Add oil in a slow stream while whisking constantly until vinaigrette is emulsified.

Remove beets from oven and cool slightly until they are cool enough to handle. Peel beets with vegetable peeler and cut into quarters or sixths depending on size of beet. Immediately toss in Ľ of vinaigrette dressing and season with salt and pepper. Let stand 30 minutes.

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Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Taste: 
Savory
Method: 
Roasted
Dish: 
Salad
Ingredient: 
Beetroot, Vegetable
Interest: 
Healthy
Servings: 
4
All you salad lovers would really enjoy this European salad. The combination of golden and red beat makes the salad unique. Your guests would really like this salad and it can be served at any dinner party.

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