Roasted Beet Salad

By Shash

Ingredients

• 3 * 3 golden beets, trimmed and washed
• 6 * 6 red beets, trimmed and washed
• 1/2 * 1/2 cup olive oil
• * Kosher salt and freshly ground pepper, to taste
• 2 * 2 Tbs. fresh lemon juice
• 5 * 5 Tbs. crème fraîche
• 1 * 1 Tbs. chopped fresh dill
• 2 * 2 tsp. minced shallots
• 4 * 4 cups baby watercress
• 4 * 4 oz. goat cheese, crumbled
• 1/3 * 1/3 cup toasted chopped walnuts

Details

Servings 6

Preparation

Step 1

Preheat an oven to 350°F.

Place the golden and red beets on a baking sheet. Coat the beets with 3 Tbs. of the olive oil and season with salt and pepper. Cover the baking sheet with aluminum foil and roast until the beets are fork-tender, about 1 hour. When the beets are cool enough to handle, peel and cut into 1-inch wedges.

Meanwhile, in a salad dressing emulsifier, combine the lemon juice, crème fraîche, the remaining 5 Tbs. olive oil, the dill and shallots. Squeeze the lever to emulsify. Season the vinaigrette with salt and pepper.

Arrange the beet wedges in a layer on a platter and top with the watercress. Garnish with the goat cheese and walnuts. Drizzle the vinaigrette over the salad and serve immediately.