| Level: | Easy |
| Total: | 2 hr 50 min |
| Prep: | 15 min |
| Inactive: | 1 hr 15 min |
| Cook: | 1 hr 20 min |
| Yield: | 6 servings |
Ingredients
- 1/2 pound beets, ends trimmed
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon freshly cracked black pepper
- 1/3 cup pine nuts
- 4 ounces goat cheese
- 4 cups baby greens
- 4 cups baby spinach
- Tarragon Dressing, recipe follows
- 4 very thin slices red onion, separated
- 1/4 cup rice vinegar
- 2 teaspoons dried tarragon
- 2 teaspoons soy sauce
- 1/2 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 tablespoon mayonnaise
- 1/4 cup extra-virgin olive oil
Instructions
- Preheat the oven to 400 degrees F.
- Wash and dry the beets and trim off the ends. Take a large sheet of aluminum foil, 12 by18, and double it over. Put the beets in the middle, drizzle with olive oil and season with the salt and pepper. Bring the sides of the foil up around the beets to make a pouch. Put in the hot oven and bake until the beets are tender, about 1 hour 20 minutes. Remove from the oven and let cool. When cool enough to handle, gently peel off the skin and slice into julienne pieces, about 2 inches long by 1/2-inch thick. Chill until ready to use.
- Lightly toast the pine nuts in a small saute pan over medium-high heat for 3 to 4 minutes. Remove to a plate or small bowl and cool. Slice the goat cheese into 1/2-inch rounds and press the pine nuts onto both sides. Chill until service.
- When ready to serve, lightly toss the baby greens and the spinach together in a large bowl and dress the edge of your serving bowl with 1/4 cup of the Tarragon Dressing. Toss the greens and then top with the beets and the goat cheese rounds. Drizzle with additional dressing and serve immediately.
- In a small bowl or glass jar, combine all the ingredients, except the olive oil. Whisk until well h well combined, then slowly drizzle in the olive oil. This recipe works really well with a stick blender.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 244 |
| Total Fat | 22 g |
| Saturated Fat | 5 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 6 g |
| Cholesterol | 10 mg |
| Sodium | 297 mg |
Reviews
Have a question. Can I make this dressing ahead of time? Trying to save time on Christmas and would like to make either today or tomorrow morning.
The creamy goat cheese with the pine nuts is so delicious.
with homemade mayo and soy substitute this is a legume free gluten free fabulous salad!
Just made this recipe for a baby shower (60 girls!) There must have been 30 different dishes, and this was the one everyone was raving about! I had to use canned because fresh beets would have been a fortune, and I can’t wait to try it with fresh for my family next! I subbed toasted walnuts because I had them on hand and forgot to pick up pine nuts, and they seemed to match. But the dressing…. AMAZING!! You’re my “go to” guy, Guy!!
Absolutely fabulous!
Great salad! Substituted with canned beets and the dressing with balsamic vinegar and a fig preserve mix and added walnuts and cranberries. Yum.
The dressing makes it incredible. I normally use fried goat cheese for my salads and took it to new heights this time. I browned the pine nuts and put them in the food processor and added to the bread crumbs with fresh thyme. Sliced the beets on top of the salad and topped each slice with warm fried goat cheese. What a keeper any season of the year.
Try this awesome salad. Taste the dressing you might want to add more olive oil. After you dice up the beets, it doesn’t hurt to add some more salt and pepper and a healthy pinch of sugar. This will balance out all the rice wine vinegar in the dressing.
Made it to the recipe. Made the beets early in the day so they could chill also the tarragon dressing really made this.. thanks Guy
Yum Yum Guy! I have to admit I dislike beets, but my husband loves them, so I made this salad for him and substituted the beets with avocados for myself. Fantastic flavors.