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Roasted Beet Salad

By

From Lynn Brackman

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Ingredients

  • Cooks' note:
  • 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.
  • 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.)

Details

Preparation

Step 1

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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