ROASTED BEET SALAD

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Roasted Beet Salad image

A subtle citrus dressing beautifully coats tender beets in a lovely warm salad. Goat cheese adds a bit of tang while almonds provide some crunch. -Alissa Stehr, Gau-Odernheim, Germany

Provided by Taste of Home

Categories     Lunch

Time 1h10m

Yield 6 servings.

Number Of Ingredients 18

7 medium fresh beets (about 2-1/2 pounds), peeled and cut into wedges
5 shallots, quartered
1 tablespoon cumin seeds
2 tablespoons olive oil
1/8 teaspoon salt
1/8 teaspoon pepper
VINAIGRETTE:
1-1/2 teaspoons lemon juice
3/4 teaspoon minced fresh parsley
1/2 teaspoon grated orange zest
1/2 teaspoon honey
1/8 teaspoon salt
Dash pepper
1/4 cup olive oil
GARNISH:
1/4 cup slivered almonds, toasted
1/4 cup crumbled goat cheese
1 teaspoon minced fresh parsley

Steps:

  • Place the beets, shallots and cumin seeds on a double thickness of heavy-duty foil (about 24x12 in.). Drizzle with oil; sprinkle with salt and pepper. Fold foil around beet mixture and seal tightly. Place on a baking sheet. Bake at 400° for 45-55 minutes or until tender. Open foil carefully to allow steam to escape., In a small bowl, combine the lemon juice, parsley, orange zest, honey, salt and pepper. Gradually whisk in oil., Transfer beet mixture to a large bowl. Drizzle with vinaigrette; toss to coat. Sprinkle with almonds, goat cheese and parsley.

Nutrition Facts : Calories 272 calories, Fat 18g fat (3g saturated fat), Cholesterol 6mg cholesterol, Sodium 273mg sodium, Carbohydrate 27g carbohydrate (17g sugars, Fiber 5g fiber), Protein 6g protein.

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