Organic Roasted Beet Salad with Goat Cheese Recipe Video

Summary

Difficulty LevelEasyHealth IndexAverage
Servings4Cuisine
CourseTaste
MethodDish
VegetarianMain Ingredient,
Interest Group

Ingredients

 Organic beets2 Pound (Mix Of Red And Golden Beets)
 Winter organic mesculin mix6 Ounce (European Organic Salad Mix)
 Bucheron/Other aged goat cheese6 Ounce (Room Temperature)
 Olive oil4 Tablespoon
 Champagne vinegar2 Tablespoon
 Finely chopped shallots1 Tablespoon (Organic)
 Dijon mustard1⁄4 Tablespoon
 Salt1⁄2 Teaspoon
 Black pepper1⁄4 Teaspoon
 Extra virgin olive oil1⁄3 Cup (5.33 tbs)

Directions

Preheat oven to 400º


Watch the Roasted Organic Beet Salad with Aged
Goat Cheese video

Cut off beet greens and reserve for another use. Drizzle beets with olive oil and wrap individually in tin foil and roast until tender about 1 - 1 1/2 hours depending on size.

Whisk together vinegar, shallot, mustard, salt and pepper in a small bowl. Add oil in a slow stream while whisking constantly until vinaigrette is emulsified.

Remove beets from oven and cool slightly until they are cool enough to handle. Peel beets with vegetable peeler and cut into quarters or sixths depending on size of beet. Immediately toss in Ľ of vinaigrette dressing and season with salt and pepper. Let stand 30 minutes.

This video is a creation of organicauthority. For more information, please visit Organic Authority.

Editors Review

All you salad lovers would really enjoy this European salad. The combination of golden and red beat makes the salad unique. Your guests would really like this salad and it can be served at any dinner party.
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