Roasted Golden and Red Beet Salad
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Directions
Item No.
141111
Item No.
141107
Item No.
141108
Item No.
141117
Ingredients
- 2 red beets
- 2 golden beets
- 1 bunch asparagus
- 6 cups mesclun greens, washed
- ¼ cup walnuts, toasted
- 1 cup goat cheese
- Salt and pepper
- Stonewall Kitchen Balsamic Fig, Olive Oil & Balsamic, Champagne Shallot Walnut or Maple Balsamic Dressing
Directions
- Preheat oven to 325°F. Wash beets and trim any part of the greens that still remains and any long trailing tail pieces. Place in a baking dish that is lined with a large piece of foil. Season the beets with salt and pepper and wrap up in the foil. Place the baking dish in the oven and roast beets for 1 – 2 hours, depending on size. A cake tester or a thin knife should be able to penetrate the center of the beets with little resistance when they are done. Remove from heat, unwrap, and allow to cool.
- When beets are cool enough to be handled, use a paper towel to gently peel the skins away. Cut peeled beets into your preferred shape and size.
- Trim the woody bottoms from the asparagus. Then, using a vegetable peeler, peel ribbons of asparagus.
- In a large bowl, combine the greens, asparagus ribbons and walnuts with the dressing and gently coat everything thoroughly. Divide onto plates and top with a generous pile of beets and crumbled goat cheese.
