Roasted Beet Salad with Roasted Garlic Vinaigrette
Salads | Recipe Serves: 2
Preheat oven to 400° F.
Cut beet stems down to one inch from the bulb. Wrap the beets individually in aluminum foil and place on a sheet pan. Roast for 50 minutes to 1 hour, depending on size, until a small sharp knife inserted
in the middle indicates they are tender. Unwrap each beet and set aside for 10 minutes, until cool enough to handle. Peel the beets over a piece of wax or parchment paper to prevent staining your cutting board.
In a glass container, drizzle the Roasted Garlic Peju Grapeseed Oil over goat cheese, cover and set aside (or refrigerate).
Blanch sliced red onions by placing in a small saucepan of boiling water and cook covered for one minute. Drain onions using a colander and return to the pan. Add cider vinegar, ½ teaspoon of salt and just enough
cold water to cover the onions. Bring to a boil over high heat and simmer for one minute. Transfer the onion and brine mixture to a glass jar and chill. The onions will turn pink and crisp as they cool (they will keep for
weeks in the refrigerator).
Cut the fennel bulb in half from root to tip. Thinly slice the fennel and set aside. To toast the pistachios, preheat the oven to 350° F. Spread pistachios evenly on a rimmed cookie sheet. Place in oven for about 6-8 minutes. They are done when they become fragrant. Remove from oven and transfer to a plate to cool. Coarsely chop the pistachios.
For the vinaigrette, whisk together the vinegar, olive oil, mustard, salt and pepper. Set aside. While beets are still warm, cut each one in half; then each half into 4 to 6 wedges and place them in a large mixing bowl. Toss beets with half of the vinaigrette, 1 teaspoon salt and ¼ teaspoon pepper. In a bowl, gently toss the greens with only enough vinaigrette to coat the leaves. On a serving platter, layer the greens as a base. Top with beets, shaved fennel, pickled red onions, pistachios and broken bits of goat cheese. Season with salt and pepper and serve warm or at room temperature.
- 3 medium beets
- 1 tbsp extra virgin olive oil
- 3 oz. goat cheese
- ¼ cup Roasted Garlic Peju Kitchen-to-Kitchen Grapeseed Oil
- 1/2 red onion, finely sliced
- ½ tsp salt
- ½ cup cider vinegar
- 1 bulb fennel, finely sliced
- 1/2 cup toasted pistachios, coarsely chopped
- 10 oz mixed greens, blend of frisée and arugula
Roasted Garlic Vinaigrette
- 2 tbsp red wine vinegar
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 6 tbsp Roasted Garlic Peju Kitchen-to-Kitchen Grapeseed Oil