This is my favorite salad as of late, I seriously crave it all the time it is so good! Roasting the beets brings out the natural sugars, and they taste amazing! Even if you don’t think you like beets, give them a second shot!
{Roasted beet salad with goat cheese, pecans, and red onions}
Mixed greens
Red Onions (Sliced and soaked in water for several hours to take the edge off)
Pecans, chopped
Goat Cheese, crumbled
Roasted Beets, sliced
Red Onions (Sliced and soaked in water for several hours to take the edge off)
Pecans, chopped
Goat Cheese, crumbled
Roasted Beets, sliced
To Roast beets, heat oven to 350 degrees. Cut the tops and roots off of the beets. Pierce it with a fork several times, and place them in a baking dish with the skins on. Roast in the oven for about 1 hour and a half, or until the beets are soft all the way through when you pierce it with a fork.
Remove from the oven and allow to cool. Peel/cut the skins off the the beets and slice. Store in the fridge for up to a week.
Mustard Vinaigrette
Makes 1 cup [8 ounces]
1/4 cup white wine vinegar
1 tablespoon dijon mustard [i prefer maille brand]
1/2 tsp coarse salt [like sea salt]
1/4 tsp freshly ground black pepper
1-2 teaspoons agave nectar
3/4 cup extra-virgin olive oil
1/2 tsp walnut oil [found locally at target]
1 tablespoon dijon mustard [i prefer maille brand]
1/2 tsp coarse salt [like sea salt]
1/4 tsp freshly ground black pepper
1-2 teaspoons agave nectar
3/4 cup extra-virgin olive oil
1/2 tsp walnut oil [found locally at target]
In a small bowl whisk together first five ingredients well. Slowly drizzle in oils as you whisk allowing the dressing to emulsify.
Prepare salad by placing of layer of mixed greens, then sliced roasted beets, chopped pecans, red onion, then goat cheese. Drizzle vinaigrette over salad and serve.
Enjoy!
