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Roasted Beet Salad
Ingredients
Directions
1 bunch Kentucky Proud beets Olive oil, for drizzling 1 Kentucky Proud shallot, diced 2 tbsp Kentucky Proud chopped parsley 3 tbsp vinegar, such as red wine, sherry, champagne, or raspberry 1 tbsp honey 3 tbsp olive oil Salt and pepper, to taste Mixed salad greens from the local Kentucky Proud Farmer’s Market ½ cup crumbled Kentucky Proud goat cheese ½ cup toasted Kentucky Proud walnuts
If the beets came with their greens attached, cut them off and save for a later use. Beet greens can be sautéed just like spinach or Swiss chard. Trim the tops and bottoms of the beets neatly and scrub well. Place on a large sheet of foil, drizzle with olive oil, then fold the foil over in half, sealing the sides to form a packet. Place the packet on a baking sheet and roast at 350 for 40 minutes to an hour, depending on size of beets, or until tender when pierced with a paring knife. Cool completely, then peel by rubbing the skins with a paper towel. Meanwhile, make the vinaigrette by whisking together the shallot, parsley, vinegar, and honey. Drizzle in the olive oil, then season well with salt and pepper. Slice or quarter the beets, then toss with a bit of the vinaigrette. Dress the greens with the vinaigrette, then arrange on a plate. Top with the beets and sprinkle with the toasted walnuts and crumbled goat cheese.
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The Kentucky Proud Kitchen
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