Tri-Color Beet Salad With Cherry Vinaigrette
Serves: 4
Santos Walker
1 January 1970
Based on User reviews:
52
Spice
48
Sweetness
51
Sourness
39
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 cup
Extra-Virgin Olive Oil2 tbsps
Balsamic Vinegar1 tsp
Sherry Vinegar2 tbsps
Pepita (toasted)1 cup
Crumbled Goat Cheese2 tbsps
Mint (chopped fresh)Directions:
1
Watch how to make this recipe
2
For the beets: Preheat the oven to 400 degrees F
3
Lay out a large sheet of foil on top of a roasting dish and spread the beets across evenly on the sheet
4
Drizzle with a little olive oil and season with salt and pepper
5
Top with another sheet of foil and crimp to seal the edges
6
Poke holes in the top to allow steam to escape
7
Place in the oven and roast until the beets are tender, 30 to 45 minutes
8
Remove from the oven
9
Allow to cool in the foil pouch before loosening the skins and discarding
10
Quarter the peeled beets and place in a large bowl
11
For the cherry vinaigrette: Drain the cherries and roughly chop
12
Whisk together the vinegars (including the red wine vinegar from the cherries) and cherries while slowly drizzling in the olive oil so it lightly emulsifies
13
Season with salt and pepper
14
Set aside until ready to use
15
For the salad: Toss the warm beets with the cherry vinaigrette
16
Add the kale, pepitas, goat cheese and mint, continuing to toss
17
Season with salt and pepper