June 11, 2013

Beet Bliss Salad

This salad was one of the first things I ever made with beets. It was buried in a CSA post from 2010 with no accompanying photo, and I thought it deserved its own post. If you don't like beets or have never tried them, I recommend this recipe. Maple-sweetened dressing, goat cheese, and pecans really make this salad fabulous!

Beet Bliss Salad
adapted from Eating Well

3 medium beets
1 tablespoon olive oil
6 c. baby spinach or mixed salad greens
1/2 cups Maple-Mustard vinaigrette
2 Tbsp. chopped toasted pecans
2 ounces crumbled goat cheese

Maple-Mustard Vinaigrette
1/2 cup walnut oil or olive oil
1/4 cup maple syrup
1/4 cup cider vinegar
2 Tbsp. coarse-grained mustard
2 Tbsp. soy sauce
1/2 tsp. salt
1/2 tsp. pepper

Make the vinaigrette by combining all ingredients except oil. Mix well. Slowly whisk in the oil. Set aside.

Heat the oven to 375°F and arrange a rack in the middle. Rinse the beets and trim off any leafy tops. Wrap in aluminum foil and place in the oven. Roast until tender and easily pierced with a knife, about 1 hour. Remove from the oven and let cool.

When the beets are cool enough to handle, peel using a paring knife or by pushing the skin with your fingers.

Slice the beets, drizzle with olive oil, and season with salt and freshly ground black pepper.

To assemble the salad, combine spinach and beets (cold or slightly warm) and top with vinaigrette, pecans, and goat cheese. Gently toss and serve.

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