Saturday, February 5, 2011

Penny's Roasted Beet Salad

Here is a delicious salad I made this week. My husband loves it! I am really into warm salads during the winter time. They are nice and cozy, and still very healthy.

Roasted Beet Salad on Greens

2 bunches of beets...can use 1 bunch red beets and 1 bunch golden beets, if desired
1/3 c. olive oil
2 T. sherry vinegar
1 t. coarse (whole seed) mustard
freshly ground pepper to taste
fresh greens (mache, mesclun, arugula, whatever you prefer)
fresh, good quality goat cheese
toasted hazelnuts, chopped

Preheat oven to 400. Rinse beets, then cut off greens and ends. Chop beets into halves or quarters (keep skin on). Put them in the middle of a large square of tin foil, then seal up the foil into a pouch (make sure it's tight, or beet juice will escape and make a big mess!). Put the pouch on a cookie tray, and roast for about 30 minutes, or until a fork slides easily into the beets. Open up foil pouch and let the beets cool for a bit. Using fingers or a fork/spoon, slide beet skins off (they should slide right off). Slice beets and put into bowl.

Make the dressing. Whisk together olive oil, vinegar and mustard. Add pepper. You may need to use more or less vinegar/mustard according to your taste buds. Sherry vinegar is strong, so be careful to add just a dash (a tablespoon or two) to the olive oil, and then see how it goes.

Add a bit of the dressing to the beet bowl and gently toss. For individual servings, put some greens on a plate, drizzle a bit of dressing on top. Then place some beets on the nest of greens, and top with fresh goat cheese and toasted hazelnuts.

Note: there is no salt in this don't need it!