Salt-Roasted Beets with Goat Cheese and Walnuts
Ingredients
The beets
-
1.5 to 2
lbs.
beets
-
kosher salt
for salt-roasting
-
a few
sprigs
thyme and rosemary
The dressing
-
¼
cup
finely minced shallot
-
¼
cup
white balsamic vinegar
-
1
orange
juice (about ¼ cup)
-
½
teaspoon
salt
-
⅓ to ½
cup
extra-virgin olive oil
For assembly
-
4
ounces
goat cheese
-
½
cup
walnuts
-
5
ounces
greens
-
to taste
chives
Instructions
- Preheat the oven to 425ºF for salt-roasting or 375ºF for steam-roasting.
- For salt-roasting, pour kosher salt into a shallow roasting vessel, place beets on top, cover tightly with foil, and roast for about an hour.
- For steam-roasting, place beets in a baking dish with ½ cup of water, cover with foil, and roast for 1 hour.
- After roasting, let the beets cool, then rub off the skins and cut into sixths or eighths.
- To make the dressing, combine shallots, vinegar, orange juice, and salt in a bowl. Let it stand for 15 minutes, then whisk in olive oil to taste.
- Assemble the salad by arranging greens in a bowl, drizzling with dressing, and seasoning with salt and pepper.
- Add the beets on top of the greens, drizzle with more dressing, and gently toss.
- Top with walnuts, crumbled goat cheese, and chives. Serve without tossing to avoid a mess.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
18g
Total carbohydrates
20g
Total protein
6g
Sodium
300mg
Cholesterol
10mg
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