Cook time: 1-1 ½ hrs | Active time: 30 minutes
Roasted Beet Salad
Ingredients
Salad
10-12 beets (red and golden)
5 ounces arugula
1 fennel bulb, shaved
1 ruby red grapefruit
2 tangerines
10-12 mint leaves, hand-torn
5 ounces Laura Chenel goat cheese
Pistachios (desired quantity)
Sherry-Mustard Vinaigrette
1 tablespoon Dijon mustard
1 tablespoon sherry vinegar
1 teaspoon honey, raw
1 teaspoon red wine vinegar
2 ounces extra-virgin olive oil
Dash of salt
Directions
Roast Beets
Wrap all 10-12 beets in aluminum foil and roast in the oven at 400°F for 1–1 ½ hours or until tender.
Once tender, remove from the oven and let cool.
Peel and chop beets into bite-size chunks.
Prepare Vinaigrette
While the beets are roasting, combine and mix the Dijon mustard, sherry vinegar, honey, red wine vinegar, and extra-virgin olive oil and set aside.
Prepare Salad
Combine the arugula, fennel, grapefruit, tangerines, mint leaves, goat cheese, pistachios, and beets, and toss with the vinaigrette.
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