GOLDEN BEET SALAD
Provided by Kurt Beecher Dammeier
Categories Salad Side Roast Vegetarian Dinner Lunch Blue Cheese Spinach Beet Advance Prep Required Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 4 to 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 400°F.
- Place the beets in a roasting pan and add water to a depth of 1/2 inch. Cover the pan with foil and bake until the beets are easily pierced with a fork, about 1 1/2 hours. Set the beets aside until they are cool enough to handle. Peel and rinse off any pieces of skin. Slice the beets into 1/2-inch-thick rounds, and then cut them into 1/4-inch-thick sticks. Let the beets cool to room temperature.
- Toss the beets with the rice vinegar, salt, and pepper. Add the olive oil and mustard and toss with the spinach. Garnish with the toasted walnuts and crumbled blue cheese.
- Make Ahead: You can roast the beets up to 3 days in advance; toss them just before serving.
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Sangita Basnet
[email protected]This salad is a great way to try something new. The combination of flavors is unique and delicious.
Aferonkhai Emmanuel
[email protected]I've never had a beet salad before, but this one was delicious! I'll definitely be making it again.
Dr. Wahab Ali Faaiz
[email protected]This salad is a bit pricey to make, but it's worth it. The ingredients are all high-quality, and the flavor is amazing.
Ranjit Das
[email protected]I love how healthy this salad is. It's packed with nutrients, and it's a great way to get your daily dose of fruits and vegetables.
Jessica Lanham
[email protected]This salad is so easy to make, and it's always a crowd-pleaser. I've made it for potlucks, picnics, and even holiday dinners.
Shan Alam
[email protected]I'm not a big fan of beets, but I loved this salad! The goat cheese and walnuts really balance out the sweetness of the beets.
felix Matthew
[email protected]This salad is a great way to use up leftover beets. I always have a few beets leftover from making borscht, and this is the perfect way to use them up.
Rokiful Islam
[email protected]I love the pop of color that the pomegranate seeds add to this salad.
Hurain Op
[email protected]This salad is so versatile. I've served it as a side dish, a main course, and even as a breakfast salad. It's always a hit!
Mondol Bikas
[email protected]I added a bit of honey to the dressing to make it a little sweeter. It was the perfect finishing touch.
Kadie Sesay
[email protected]I'm not a huge fan of goat cheese, so I substituted feta cheese instead. It was still delicious!
Bamidele Esther Omowunmi
[email protected]The golden beets give this salad a beautiful color and a slightly sweet flavor. I highly recommend using them if you can find them.
Mohammad Hasan Mazumder
[email protected]I love how easy this salad is to make. It's perfect for a quick and healthy lunch or dinner.
Alex Yip
[email protected]This salad is a feast for the eyes and the taste buds! The combination of sweet beets, tangy goat cheese, and crunchy walnuts is simply divine. I followed the recipe exactly and it turned out perfectly.