Goat Cheese And Beet Salad
Serves: 4
Kendrick Gleason
1 January 1970
Based on User reviews:
45
Spice
51
Sweetness
50
Sourness
37
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 tsp
Kosher Salt1 tbsp
Red Wine Vinegar2 tsps
Dijon Mustard3 tbsps
Extra-Virgin Olive Oil3 tbsps
Walnut Oil1 tbsp
Shallot (finely minced)Directions:
1
Special equipment: Salad Spinner Whisk Mixing Bowl Mixing Spoon Knife for slicing vegetables Cutting Board Cookie Sheet Measuring Spoons Measuring Cups Aluminum Foil Basting Brush Salad Plate or Bowls Salad: Heat oven to 400 degrees F Trim beet stems
2
Put beets on a large piece of aluminum foil, drizzle with olive oil, and seal to make a tight package
3
Roast beets until easily pierced with a knife, about 1 hour
4
When cool, peel them (the skins should slide right off with a bit of pressure from your fingers)
5
Cut into wedges or slices
6
Dressing: Whisk vinegar, mustard, salt, and black pepper in a small bowl
7
Gradually whisk in oils to make a dressing
8
Stir in the shallot and thyme
9
Toss greens, beets and walnuts with dressing
10
Divide the salad among 4 plates, add goat cheese and serve with toasted baguette slices