Sweet and tender roasted beets over fresh greens, drizzled with the most delicious and flavorful roasted shallot dressing then finished with a little goat cheese. A simple Fall salad that is going to blow your tastebuds away!
INGREDIENTS – serves 2
1 pack of precooked beets
3 medium beets, cleaned, trimmed and halved
3T red wine vinegar
3T olive oil
1/4t red pepper flakes – optional
1 medium shallot
4T olive oil (split 3T/1T)
2T white wine vinegar
1T maple syrup
1t dijon mustard
4-6c greens (I like to use arugula)
1-2oz goat cheese, crumbled
Preheat oven to 425°F. Add the beets, red wine vinegar, 3T olive oil, salt, pepper and red pepper flakes to a baking dish, toss to coat the beets a bit then cover with a lid or foil and roast for 45 minutes, or until tender.
For the shallot, we are going to roast it similarly to roasted garlic. So, cut the whole shallot in half, sprinkle a little salt, pepper and 1/8t thyme on the cut ends then drizzle with 1T olive oil. Put the shallot back together then wrap it up in foil. Place the foil packet on a baking sheet and roast for 30 minutes. Allow to cool to the touch then squeeze the inner soft shallot out of the skins, make sure to get all the goodness and put it in a small food processor with the remaining 3T olive oil, white wine vinegar, maple, dijon, and a touch of salt and pepper blend until smooth (or you can mash it up with a fork in a bowl it’ll just be a little chunkier).
When the beets are done, allow them to cool a bit then slice them up, toss them in any remaining juices in the baking dish then plate them on top of your greens. Drizzle the dressing over then finish with a little goat cheese.