Roasted Beet Salad
 

Roasted Beet Salad

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The dressing pairs perfectly with this light yet filling salad.

SERVING SIZE

4 as a side

INGREDIENTS

For the dressing:

1/4 cup fresh ginger root, grated

1/2 cup rice vinegar

1/2 cup honey

1/2 cup miso paste

1/2 cup olive oil

For the beets:

1 1/4 pounds beets

3 tablespoons olive oil

1 tablespoon canola, grapeseed, or safflower oil

salt and freshly ground pepper to taste

6 ounces spring mix

1/2 cup goat cheese

1/4 cup macadamia nuts, toasted and chopped

 

INSTRUCTIONS

Preheat oven to 350 degrees F.

Make the dressing: Place all the ingredients in a blender and purée until well combined.

Prepare the beets: Put the beets in a large oven-safe pot and fill about a quarter with water. Cover with aluminum foil or a tight fitting lid.

Put the pot in the oven and cook until a toothpick can pierce the beets easily, about 30 minutes. Remove from oven and put the beets into an ice water bath to cool. Rub the beets: the skin should come off easily (if not, you can use can abrasive towel to do the trick).

Dice the beets into 1/4-inch pieces. Toss the beets with the oil and salt and pepper and put them onto a sheet pan. Roast for about 5 minutes, or until the beets have a nice dark color. Let the beets cool until serving.

Toss the spring mix with 1/4 cup of the dressing and arrange on a platter or individual plates. Add the beets, goat cheese and the macadamia nuts, and serve.

Recipe from BYOB: Build Your Own Burger by Jeff Rossman, courtesy of Georgian Bay Books.

  PRINT VERSION

vegetable plate

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