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
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