Roasted Beet Salad
Roasted Beet Salad
Yield 4
Ingredients
- 4 Large Red/Golden/Striped Beets
- 1 tsp + 1/4 cup Olive Oil
- Sea Salt, to taste
- 1 tbsp Apple Cider Vinegar ()
- 1 whole Orange, zest and juice
- Black Pepper, to taste
- 2 tsp Fresh Tarragon, chopped
- 1/2 tsp Dijon Mustard
- 1/4 cup Red Onion or Shallots, diced
- Optional Toppings
- Cheese: Goat Cheese, Feta, or Blue Cheese, crumbled
- Toasted nuts: Pecans, Walnuts, Hazelnuts, Almonds, or Pistachios
- This recipe is adaptable to a standard salad as well, simply toss it with fresh greens
Instructions
- Preheat oven to 375F/191C.
- Place beets in a roasting pan or casserole dish, drizzle with the 1 tsp olive oil, and sprinkle with salt.
- Roast until fork tender, around 45 minutes.
- Remove beets from the oven and set aside to cool.
- Make the vinaigrette: in a small bowl whisk together the cider vinegar, orange zest, 2T of the fresh squeezed orange juice, honey, tarragon, and Dijon mustard.
- Slowly stream in the oil while whisking until the vinaigrette is emulsified (not separated). Season to taste with salt and black pepper.
- When the beets are cool enough to handle, using paper towels, disposable gloves, or a kitchen towel (that is too dark to stain), rub the skin off of the warm beets.
- Cut the peeled beets into bite-sized cubes and place them in a bowl.
- Add the red onion/shallot and vinaigrette and toss to coat.
- Optional: If using cheese, greens, or nuts, toss with beets just before serving. If serving later, sprinkle on top.
