Roasted Beet Salad

From Lynn Brackman
Roasted Beet Salad
Roasted Beet Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • INGREDIENTS

  • 1 1 1 1/4

    beets (3/4 pound without greens or 1 1/4 pound with), trimmed

  • 1/4 1/4

    1/4 cup sliced natural almonds

  • 3 3

    3 tablespoons olive oil

  • 1 1

    1 tablespoon minced shallot

  • 1 1

    1 tablespoon fresh lemon juice

  • 1 1/2 1 1/2

    1/2 tablespoons red-wine vinegar

  • 1/4 1/4

    1/4 teaspoon sugar

  • 1/2 1/2

    1/2 teaspoon salt

  • 1 1

    1 large Asian pear

  • 3 3

    3 cups mâche or baby arugula (3 ounces)

  • to 425°F.

    to 425°F.

  • 1 to 1 1/2

    and roast in middle of oven until tender, 1 to 1 1/2 hours. Unwrap beets and cool.

  • Stir together shallot, lemon juice, vinegar, sugar, salt, and oil from almonds in a large bowl.

  • 1/4-inch-thick to to

    beets and halve large beets. Cut beets into 1/4-inch-thick slices and add to dressing, tossing to coat.

  • Quarter and core pear and cut into julienne strips.

  • Arrange beets on a platter and drizzle with any dressing remaining in bowl. Top with mâche, then pear. Sprinkle with almonds.

  • Cooks' note:

  • 1 to

    be roasted and tossed with dressing 1 day ahead, then chilled and covered. (Keep toasted almonds, covered, at room temperature. Bring dressing to room temperature before using.)

Directions

Preheat oven to 425°F. Wrap beets in foil and roast in middle of oven until tender, 1 to 1 1/2 hours. Unwrap beets and cool. While beets are roasting, cook almonds in oil in a small skillet over moderate heat, stirring occasionally, until pale golden. Cool almonds in oil (nuts will get darker as they cool). Transfer almonds with a slotted spoon to a small bowl and season with salt. Stir together shallot, lemon juice, vinegar, sugar, salt, and oil from almonds in a large bowl. Slip skins from beets and halve large beets. Cut beets into 1/4-inch-thick slices and add to dressing, tossing to coat. Quarter and core pear and cut into julienne strips. Arrange beets on a platter and drizzle with any dressing remaining in bowl. Top with mâche, then pear. Sprinkle with almonds. Cooks' note: Beets may be roasted and tossed with dressing 1 day ahead, then chilled and covered. (Keep toasted almonds, covered, at room temperature. Bring dressing to room temperature before using.)

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