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Categories:Viewed: 31 - Published at: 7 years ago
Ingredients
- 2 bunches Beets: Beets Trimmed, Greens Stemmed, Both Thoroughly Washed And Dried
- 1 clove Garlic, Large
- 1/3 cups Balsamic Vinegar
- 2 Tablespoons Dijon Mustard
- 1/4 teaspoons Each, Salt And Pepper
- 1/2 cups Extra Virgin Olive Oil
- 1/4 cups Medium Red Onion, Thinly Sliced
- 1 log (3 1/2 Ounces) Goat Cheese, Crumbled
Method
- Adjust oven rack to center position and heat oven to 400 degrees. Wrap each beet in foil and place on a small baking pan. Roast until tender 40 minutes to 1 hour, depending on beet size. When cool enough to handle, remove foil, peel (beet skins should slip right off), slice, and set aside.
- Meanwhile, thinly shred washed and dried beet greens with a chef's knife. (You should have about 6 heaping cups of greens.) Place in a large bowl.
- Make vinaigrette by whisking garlic, vinegar, mustard, and salt and pepper in a 2-cup Pyrex measuring cup. Slowly whisk in oil until you reach the 1-cup mark.
- When ready to serve salad, add beets, onions, and goat cheese to greens. Add 6 tablespoons of the vinaigrette; toss to coat. Adjust seasonings including additional salt, pepper, or dressing if necessary. Serve immediately.
