courtesy of Love and Lemons
This beet salad recipe is just as pretty as it is delicious!Salad Ingredients
4 to 5 medium beets
Extra-virgin olive oil, for drizzling
2 cups salad greens, arugula or spring mix
½ shallot, thinly sliced
½ green apple, thinly sliced
¼ cup toasted walnuts
2 ounces goat cheese, torn
Flaky sea salt
Freshly ground black pepperBalsamic Vinaigrette Ingredients
¼ cup balsamic vinegar\r\n1 teaspoon honey or maple syrup\r\n1 garlic clove, grated\r\n2 teaspoons Dijon mustard\r\n½ teaspoon sea salt\r\nFreshly ground black pepper\r\n¼ cup plus 2 tablespoons extra-virgin olive oil\r\n\r\nIn a small bowl, whisk together the vinegar, honey, garlic, mustard, salt, and several grinds of pepper.\r\nDrizzle in the olive oil while whisking and continue to whisk until the dressing is emulsified. Alternatively, combine everything in a jar with a tight-fitting lid and shake to combine.\r\nMethod
- Preheat the oven to 400°F.
- Wrap each beet in a piece of aluminum foil and drizzle generously with olive oil and pinches of salt and pepper. Place the beets on a baking sheet and roast for 40 to 90 minutes, or until soft and fork-tender. The time will depend on the size and freshness of the beets. Remove the beets from the oven, remove the foil, and set aside to cool. When they are cool to the touch, peel the skins. I like to hold them under running water and slide the skins off with my hands.
- Let the beets cool and chill them in the fridge until ready to use.
- Assemble the salad with the greens, shallots, apples, walnuts, cheese, and microgreens, if using. Drizzle with balsamic vinaigrette. Season with flaky sea salt and pepper and serve.