2 tablespoons extra virgin olive oil, to roast the beets
For the vinaigrette:
¼ cup lemon juice
2 teaspoons Dijon mustard
1 teaspoon honey
1 tablespoon chives, chopped
¼ cup ground walnuts
½ cup of walnut oil (feel free to use vegetable or olive oil)
salt and pepper to taste
Takes ,
serves 6.
Instructions
Preheat oven to 375°F. Peel beets and quarter them. Place them into a small bowl and toss with extra virgin olive oil and a sprinkling of salt and pepper. Transfer beets to a parchment-lined baking sheet, cover with tin foil and roast beets for 45 minutes. Remove from oven and allow to cool. Once cooled, slice into ½-inch pieces.
Prepare radishes and apple using vegetable mandolin. Shave cheese.
Combine the lemon juice, mustard, honey, chives and ground walnuts in a small bowl and whisk together. Slowly drizzle in walnut oil whisking all of the ingredients together.
Place prepared beets, radishes, apple and walnuts into a large salad bowl and drizzle with vinaigrette. Toss. Add arugula and shaved cheese and toss again, gently. Transfer to service plates or bowls, sprinkle with pepper and a bit more cheese. Serve immediately.
Roasted Beet Salad
Ingredients
For the salad:
6 medium-sized yellow beets
1 watermelon radish, peeled and thin-sliced
1 Fuji apple, peeled and julienned
¼ cup walnuts, chopped
2 cups baby arugula, washed and dried
½ cup Iberico cheese, shaved
2 tablespoons extra virgin olive oil, to roast the beets
For the vinaigrette:
¼ cup lemon juice
2 teaspoons Dijon mustard
1 teaspoon honey
1 tablespoon chives, chopped
¼ cup ground walnuts
½ cup of walnut oil (feel free to use vegetable or olive oil)
salt and pepper to taste
Directions
Preheat oven to 375°F. Peel beets and quarter them. Place them into a small bowl and toss with extra virgin olive oil and a sprinkling of salt and pepper. Transfer beets to a parchment-lined baking sheet, cover with tin foil and roast beets for 45 minutes. Remove from oven and allow to cool. Once cooled, slice into ½-inch pieces.
Prepare radishes and apple using vegetable mandolin. Shave cheese.
Combine the lemon juice, mustard, honey, chives and ground walnuts in a small bowl and whisk together. Slowly drizzle in walnut oil whisking all of the ingredients together.
Place prepared beets, radishes, apple and walnuts into a large salad bowl and drizzle with vinaigrette. Toss. Add arugula and shaved cheese and toss again, gently. Transfer to service plates or bowls, sprinkle with pepper and a bit more cheese. Serve immediately.
Roasted Beet Salad
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With baby arugula, watermelon radish, Iberico cheese and a tangy vinaigrette.
Serve this Roasted Beet Salad as an appetizer or a light main course. It’s really enjoyable!
This salad is all about the layers of flavour found in roasted beets, tangy watermelon radish, peppery arugula and a slightly sweetened vinaigrette. In previous posts I sometimes suggest adding ingredients you have on hand, but this time I discourage it. Instead, prepare this recipe exactly as shown, but enjoy it mindfully. Savour each bite of this ROASTED BEET SALAD.
Here are some easy tips to assist you in making this salad:
We purposefully selected sweet, golden yellow beets for this recipe. Sure it’s about the sunny colour, but it’s also about ease of preparation, not stained hands here!
The other interesting ingredient in this toss is Watermelon Radish. I love these unusual little gems for their unbelievable colour and tangy taste. If you can’t find those then look for French Breakfast, Cherry Belles or other radishes.
This simple vinaigrette makes an appearance her at the cottage at least once a week. It’s especially pleasing in a salad such as this and, a little bit accomplishes a lot. Feel free to double the dressing recipe, it’s nice to have on hand.
The combination of cheese and apple here adds a surprising flavour boost. Try to find Iberico, a fabulous Spanish cheese made from goat, sheep and cow’s milk. Shaving it for this application adds a nice touch. My apple choice is Fuji, for its tangy flavour and firmness, which hold up to the mandolin action.
Regular readers know how much I like to work with my vegetable mandolin. It is such a wonderful kitchen utensil because it saves time and allows you to prepare vegetables and fruit in uniform fashion. It has double duty in this salad as we use it to thin-slice the radishes and julienne the apple. I’ve listed a link to purchase below.
Roasted yellow beets and shaved watermelon radish tossed with arugula, apple and Iberico cheese in a tangy nut vinaigrette – this is the definition of a delicious salad!
2 tablespoons extra virgin olive oil, to roast the beets
For the vinaigrette:
¼ cup lemon juice
2 teaspoons Dijon mustard
1 teaspoon honey
1 tablespoon chives, chopped
¼ cup ground walnuts
½ cup of walnut oil (feel free to use vegetable or olive oil)
salt and pepper to taste
Directions
Preheat oven to 375°F. Peel beets and quarter them. Place them into a small bowl and toss with extra virgin olive oil and a sprinkling of salt and pepper. Transfer beets to a parchment-lined baking sheet, cover with tin foil and roast beets for 45 minutes. Remove from oven and allow to cool. Once cooled, slice into ½-inch pieces.
Prepare radishes and apple using vegetable mandolin. Shave cheese.
Combine the lemon juice, mustard, honey, chives and ground walnuts in a small bowl and whisk together. Slowly drizzle in walnut oil whisking all of the ingredients together.
Place prepared beets, radishes, apple and walnuts into a large salad bowl and drizzle with vinaigrette. Toss. Add arugula and shaved cheese and toss again, gently. Transfer to service plates or bowls, sprinkle with pepper and a bit more cheese. Serve immediately.
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