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Roasted Golden Beet Salad with Shallot Vinaigrette
Roasted Golden Beet Salad with Shallot Vinaigrette
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Sweet roasted golden beets enhance a vibrant salad of greens, blueberries, pecans, and feta cheese, drizzled with a flavorful shallot vinaigrette.
Ingredients:
  • 2 tablespoons white balsamic vinegar
  • 1 small shallot, finely minced
  • 1 clove garlic, pressed
  • salt and freshly-ground black pepper to taste
  • 1/2 cup good-quality olive oil
Instructions:
  • In a small bowl, combine vinegar, Dijon mustard, shallot, garlic, salt, and pepper. Slowly drizzle in olive oil while whisking until fully incorporated.
  • Preheat your oven to 400 degrees F (200 degrees C) while wrapping each beet individually in aluminum foil and arranging them on a baking sheet.
  • Roast in the oven until perfectly tender when pierced with a fork or knife, for roughly 1 hour.
  • Once the beets are done roasting in the oven, unwrap them from the foil and let them cool for about 15 minutes until they are easy to handle. Peel off the skins using a paper towel or a paring knife, as desired. Slice the beets in half lengthwise and then into 1/4 inch pieces.
  • In a large bowl, gently mix together the salad greens and blueberries with just enough dressing to coat. Top with the beet slices, pecans, and feta cheese, then drizzle with extra dressing before serving.

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