Roasted Beet Salad with Lemon Basil Vinaigrette
By cacelias
This is really good, and I didn't even think that I liked Beets! Be careful, though, the Beets will stain a lot of surfaces purple! Recipe from Cook's Wares Cooking Class: Eddie Merlot's Seasonal Favorites with Bryan Hopping, October 2014
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Ingredients
- Roast Beets:
- 3-43-4 Roasted Beets, peeled and sliced 1/4"
- Remove roots, leave stem, cover with 1/2" water in pan, cover with foil, and place in 350 degree oven for 1-1 1/4 hours. Uncover and bake an additional 15 minutes. Cool to room temperature. Peel beets (make sure to wear gloves) and slice.
- 11 Avocado, diced
- 1/21/2 English Cucumber, seeded and diced
- 11 T, plus 2t extra virgin olive oil
- 2-3oz.2-3 oz. Chèvre, or other goat cheese
- 1bunch1 bunch watercress, leaves only
- 11 orange, individual sections (Supremes)
- 22 Radishes, sliced thin
- 1/2cup1/2 cup Lemon Basil Vinaigrette (Recipe below)
- Lemon Basil Vinaigrette:
- 2large2 large lemons
- 2T2T Shallots, minced
- 1/4cup1/4 cup Honey
- 2T2T Dijon Mustard
- 1/4cup1/4 cup Rice Vinegar
- 2t2t Kosher Salt
- 11 Egg Yolk
- 1 1/2cups1 1/2 cups Vegetable Oil (Avocado Oil)
- 1/2cup1/2 cup fresh Basil, chopped
Details
Preparation
Step 1
Layer Roasted Beets on the bottom of a large serving platter, shingling over each other slightly. Sprinkle the cucumber and avocado over the beets. Drizzle the vinaigrette over the beets, cucumber and avocado. Crumble the goat cheese over the salad and mound the watercress in the middle. Place the orange supremes around the outside of the salad and place the radish slices on top. Sprinkle a little more dressing on top.
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