Roasted Beet Salad

By mommypop

Ingredients

• For Dressing:
• 4 medium sized rd beets
• Olive oil for coating
• 1 rounded tsp dijon mustard
• 1 Tbsp red wine vinegar
• 3 Tbsp extra virgin olive oil
• Salt and pepper to taste
• For the salad:
• 6 oz goat cheese
• 1 batch caramelized onions
• 1/3 cup candied walnuts
• 3/4 cup alfalfa sprouts

Details

Preparation time 20mins
Cooking time 80mins

Preparation

Step 1

Preheat oven to 400℉.
Rinse beets and pat dry. Place in a covered baking dish. Drizzle with olive oil and rub into the skins.
Bake uncovered for 1 to 1 1/2 hours, or until they can be easily pierced with a fork. The time will vary greatly on the size and freshness of the beets.
Allow to cool, then peel of skin. Dice into 1/2 inch cubes.

For Dressing:
Whisk the mustard, vinegar, olive oil, salt and pepper together and set aside.

For the Salad:
Toss the diced beets with the dressing.
On each of six plates layer the ingredients in the following order: beets, goat cheese, onions, walnuts, then alfalfa sprouts. The ring from a mini springform pan can be used for a more structured salad or the salad can be layered free-form.
Serve immediately, or chill for up to 1 hour before serving.