GOLDEN BEET SALAD WITH CIDER VINEGAR DRESSING
This colorful golden beet salad is certain to win over even the staunchest beet skeptic. It comes from Sara Forte, a self-taught vegetarian chef who writes the Sprouted Kitchen blog. This beet salad was born of necessity when Ms. Forte's C.S.A. basket began overflowing with beets. "In California, beets are pretty easy to grow year-round, so I have them all the time," she said. "I've gotten kind of tired of roasting a big pan of vegetables, so I've been trying to find a different way to reinvent them."
Provided by Tara Parker-Pope
Categories salads and dressings, side dish
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees.
- Rinse the beets and cut off the greens, saving them for another use. Rub the beets with the olive oil, wrap in foil and place on a baking sheet (in case they leak). Bake until you can pierce through the middle of each beet with a knife, about 1 hour. Remove from the oven and let cool.
- While the beets are cooking, gently bring the vinegar to a boil in a small saucepan over medium heat until it is reduced by a third. Remove from the heat and let cool.
- When the beets are cool, use a paring knife to remove the skins, which should peel off easily. Cut each beet into thin slices using a sharp knife. Sprinkle them with salt and toss them in the reduced vinegar.
- Toss the mâche with the walnut oil and a few grinds of pepper. Top the mâche with the beets, walnut pieces and cheese. Use a spoon to drizzle the remaining vinegar on top, as desired. Serve immediately.
Nutrition Facts : @context http, Calories 135, UnsaturatedFat 6 grams, Carbohydrate 8 grams, Fat 9 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 344 milligrams, Sugar 5 grams
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Gddc Gdd
[email protected]I love the combination of flavors in this salad. The beets are sweet, the goat cheese is tangy, and the walnuts add a nice crunch.
Raj De Busso
[email protected]This salad is a great way to use up leftover beets. I had some roasted beets in the fridge and I used them to make this salad. It was delicious!
Frunza Collections
[email protected]I'm not a huge fan of beets, but I really enjoyed this salad. The dressing is so good that it makes the beets taste amazing.
Wyatt Earp
[email protected]This salad is a great make-ahead meal. I made it the night before and it was even better the next day.
birdman Timo
[email protected]I love the color of this salad. The golden beets are so vibrant and beautiful.
Romeo Granados
[email protected]This salad is a great way to get your daily dose of vegetables. It's packed with nutrients and it's delicious too.
Asher Cramer
[email protected]I made this salad for a picnic and it was perfect. It's light and refreshing, and the dressing is so flavorful.
Mupya Kats
[email protected]This salad is so easy to make and it's always a crowd-pleaser. I highly recommend it.
Patricia Hardin
[email protected]I love the combination of flavors in this salad. The beets are sweet, the goat cheese is tangy, and the walnuts add a nice crunch.
Hamza Momand
[email protected]This salad is a great way to use up leftover beets. I roasted a bunch of beets the other day and used them to make this salad. It was delicious!
Daniel Scott
[email protected]I've made this salad several times now and it's always a winner. The dressing is so good that I've even used it on other salads.
Harris Ghuori
[email protected]This is a great recipe for a healthy and flavorful salad. The beets are sweet and earthy, and the dressing is tangy and bright. I would definitely recommend this recipe.
Milagro Greer
[email protected]I made this salad for a party and it was a hit! Everyone loved it. The beets were roasted to perfection and the dressing was delicious.
Khan Kalabat
[email protected]This salad was amazing! I used golden beets and they were so sweet and flavorful. The dressing was also perfect - tangy and sweet, with a hint of mustard. I will definitely be making this again.