s JES' ROASTED BEET SALAD ***** s   



Yields: 0


Ingredients


 
Instructions
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6-17-2012 excellent
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Ingredients...

. 2 bunches of beets... I like left overs:) . 1 large red onion olive oil to roast with and enough to make a vinaigrette mixed greens...I prefer the baby romaine mix goat cheese
chopped pecans(optional)...just a handful or so
Dijon mustard...maybe a 1/4 cup
1 half of a lemon

Preheat oven to 425.

The beets will most likely need a bath. After bath time they will need their stems trimmed off. From there I cube them big enough to be roasted along with the onions. Toss both ingredients with an ample amount of olive oil and salt & pepper. I suggest not roasting the beets directly on the pan. I usually used a piece of tin foil hosed down with some cooking spray. Roast for approximately 30-40 min or until slightly still firm with a nice color. Let cool.

Next, toss the mixed greens, crumbled goat cheese, beet mixture and pecans if opted. I wouldn't suggest adding the beets to the salad until almost completely cooled unless you like melted goat cheese...a prime example would be that melty mixture I served the other night:) I usually dress the salad with a mustard vinaigrette however feel free to be creative.

Mustard vinaigrette...again I eyeball it but if I had to guess I probably use 1/4 cup of a Dijon mustard, the juice of a half if a lemon whisked together with an ample amount of olive oil and salt and pepper to taste.

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