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Thursday, December 22, 2011

roasted beet salad with arugula, butter lettuce and goat cheese

there are many recipes for roasted beet salad with cheese and nuts. the dressing is the key in this recipe. it was to accompany a pork roast and a heavy sweet potato,leek, parsnip au gratin. i wanted it to be slightly sweet. it was a hit...a keeper!

first a note on the greens in any salad: for crisp greens that hold the dressing...wash the greens in ice water ahead of time and spin dry. wrap in a dish towel or paper towels and store in the frig. for a couple of hours

 wrap the beets in foil and roast in a 350 degree oven for 1 hour. when they have cooled, remove the skins. the beets can be roasted ahead of time and refrigerated for a day or 2 if needed.

cut the beets in the desired shape. if the beets were small i would have quartered them

diced beets

dressing ingredients
1/2 good quality olive oil
1/3 cup white balsamic vinegar
1/2 teaspoon honey
1 teaspoon grated orange zest
juice of 1 clementine
1 teaspoon dijon mustard
1/2 teaspoon salt
fresh ground pepper

blend all ingredients. i place them in a jar and shake it. this too can be made ahead of time and refrigerated. be sure that it is at room temperature before using it.

crumble the goat cheese. i estimate about an ounce per salad

assemble the salad by placing the greens on a plate and adding a serving of beets,
spoon the dressing over all the beets and greens
add the crumbles goat cheese