- 4
Ingredients
- 3 large (about 1 pound) beets
- 1 12-oz jar (2 whole) roasted red peppers - or roast your own
- 1/2 cup toasted hazelnuts or almonds
- 1 shallot
- 3 tablespoons red wine vinegar
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon smoked or sweet paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 slices sandwich bread
- 1 clove garlic
- 8 ounces spring greens
- 5 ounces goat cheese
Preparation
Step 1
Heat the oven to 425° F.
To Prepare the Beets: Clean the beets and rub them with a little olive oil. Wrap the beets in foil and roast them for 45-60 minutes until easily pierced with a fork. Allow to cool enough to handle, then rub the skins off with a paper towel and slice the beets into thin rounds. Set aside.
To Prepare the Romesco Sauce: Meanwhile, roughly chop the red peppers and nuts, and combine in a bowl. Mince the shallot and add this to the peppers and nuts. Whisk together the vinegar, oil, paprika, salt, and pepper. Pour this over the red pepper mix and stir to coat. Set aside.
Toast the slices of bread several times on your lowest toaster setting until the slices are crisp and lightly golden. While the toast is still warm, rub both sides with the clove of garlic. When the toast has cooled, cut the slices into small cubes with a bread knife.
To Plate the Salad: Divide the slices of beet across 4-6 plates and arrange them in a single layer. Using a slotted spoon, add a scoop of the romesco sauce on top of the beets. Sprinkle a handful of bread cubes over top. Toss the greens with two tablespoons of leftover vinaigrette from the romesco sauce, and place a handful on top of each plate. To finish, add a few dabs of goat cheese around the edge of each plate and serve.