| Level: | None |
| Total: | 1 hr 15 min |
| Active: | 15 min |
| Yield: | 6 servings |
Ingredients
- Roasted Beets
- 1 pound small beets, well-scrubbed (about 5)
- 1/4 cup sliced almonds, toasted
- Vinaigrette
- 1/4 cup red wine vinegar
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon sugar
- 1/2 cup olive oil
- Salad
- 1 large pear
- 3 cups mesculin greens
- 2 ounces goat cheese
Instructions
- Place a rack in the center of the oven and preheat the oven to 425 degree F.
- For the roasted beets: Place the beets in a sheet of foil and place another sheet on top and create a seal around the beet. Roast the beets on a baking sheet until tender, 45 minutes to 1 hour. Cool the beets in their foil packet for a few minutes, and then rub off the skins using a paring knife if needed. The beets need to still be a little warm to be able to remove the skins easily.
- While the beets are roasting, toast the almonds in a small skillet over moderate heat, stirring occasionally, until golden brown. Remove and cool.
- For the vinaigrette: Make the vinaigrette by stirring together the vinegar, mustard, salt and sugar, and then slowly whisk in the olive oil until emulsified.
- Slice the cooled and peeled beets into 1/4-inch thick slices and add half the vinaigrette, tossing to coat completely. Toss the remaining vinaigrette with the salad greens.
- Quarter and core the pear and slice it into julienne strips, about 1/8-inch thick.
- Arrange the dressed greens, and beets on a platter and top with the pear, toasted nuts, and goat cheese.
Nutrition Facts
| Calories | 258 calorie |
| Total Fat | 22 grams |
| Saturated Fat | 4 grams |
| Cholesterol | 4 milligrams |
| Sodium | 261 milligrams |
| Protein | 4 grams |
| Sugar | 8 grams |
Reviews
Great salad