A flavorful and healthy salad !
This roasted beet salad is simple,
gluten free, vegetarian, vitamins and
minerals and full of flavor.
Recipe and image from BarefootContessa Foolproof by Ina Garten
Ingredients:
8 medium-size beets, tops removed
and scrubbed
1/2 cup balsamic vinegar
1/2 cup good olive oil
2 teaspoons Dijon mustard
Kosher salt and freshly ground
black pepper
4 ounces baby arugula
1/3 cup roasted, salted Marcona
almonds, toasted
4 ounces soft goat cheese
Preparation:
Preheat the oven to 400 degrees.
Wrap the beets individually in aluminum foil and place them
on a sheet pan. Roast them for 50 minutes to 1 hour, depending on their size,
until a small sharp knife inserted in the middle indicates that they are
tender. Unwrap each beet and set aside for 10 minutes, until cool enough to
handle. Peel the beets with a small, sharp knife over a piece of parchment
paper to prevent staining your cutting board.
Meanwhile, whisk together the vinegar, olive oil, mustard, 2
teaspoons salt, and 1 teaspoon pepper and set aside. While the beets are still
warm, cut each one in half and then each half into 4 to 6 wedges and place them
in a large mixing bowl. As you’re cutting the beets, toss them with half of the
vinaigrette (warm beets absorb more vinaigrette), 1 teaspoon salt, and 1/4
teaspoon pepper. Taste for seasonings.
Place the arugula in a separate bowl and toss it with enough
vinaigrette to moisten. Put the arugula on a serving platter and then arrange
the beets, almonds, and goat cheese on top. Drizzle with additional
vinaigrette, if desired, sprinkle with salt and pepper, and serve warm or at
room temperature.
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