Simple Beet Salad
In contrast to the heartier, more complicated Beet and Shrimp Salad entree from last week- I wanted to prepare one that is simple and perfectly portioned as an appetizer.
Simple Beet Salad with Balsamic Vinaigrette
Serves 2
Ingredients:
1 red beet bulb
1 golden beet bulb
1 bunch microgreens
goat cheese (optional; and depends on how much you like goat cheese- I used about 1/8 of a cup)
1/4 cup balsamic vinegar
1/8 c extra virgin olive oil
salt and pepper
- Preheat oven to 425° F
- Rinse beets, and cut off tops
- Lay in small roasting pan, and coat with oil
- Roast for 90 minutes or until fork tender
- Prepare 2 separate ice baths
- Submerge golden beet into one ice bath and the red beet into the other (this is to avoid blending the colors)
- Peel beet skin and dice beets into 1/4 inch cubes
- Mix microgreens and beets together with goat cheese in a bowl
- On a separate small bowl, mix balsamic vinegar and extra virgin olive oil and whisk together until emulsified
- Season the vinaigrette with a pinch of salt and pepper
- Dress salad and enjoy
Bon Appétit!
August 01, 2012 at 2:12 pm, Mrs C said:
WHAT A COLORFUL LOOKING SALAD! WELL, YOU KNOW WHAT THEY SAY, THE MORE COLORS THE BETTER! THANKS FOR SHARING
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August 01, 2012 at 7:00 pm, Erfe Kristina said:
August 04, 2012 at 9:26 pm, Alexandra said:
I am a HUGE beet fan, although I have never had them roasted…. this looks delicious!
August 04, 2012 at 10:18 pm, Erfe Kristina said:
Thanks, Alexandra! If you do try this
recipe, please let me know how you like
it!
August 05, 2012 at 12:29 am, Shoko said:
Beets are my favorite – this looks SO good. And I love the flower in the middle!
August 07, 2012 at 11:03 am, Erfe Kristina said:
Thanks, Shoko! I love adding edible flowers to salads
whenever they’re available