GOLDEN BEET SALAD WITH CIDER VINEGAR DRESSING
This colorful golden beet salad is certain to win over even the staunchest beet skeptic. It comes from Sara Forte, a self-taught vegetarian chef who writes the Sprouted Kitchen blog. This beet salad was born of necessity when Ms. Forte's C.S.A. basket began overflowing with beets. "In California, beets are pretty easy to grow year-round, so I have them all the time," she said. "I've gotten kind of tired of roasting a big pan of vegetables, so I've been trying to find a different way to reinvent them."
Provided by Tara Parker-Pope
Categories salads and dressings, side dish
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees.
- Rinse the beets and cut off the greens, saving them for another use. Rub the beets with the olive oil, wrap in foil and place on a baking sheet (in case they leak). Bake until you can pierce through the middle of each beet with a knife, about 1 hour. Remove from the oven and let cool.
- While the beets are cooking, gently bring the vinegar to a boil in a small saucepan over medium heat until it is reduced by a third. Remove from the heat and let cool.
- When the beets are cool, use a paring knife to remove the skins, which should peel off easily. Cut each beet into thin slices using a sharp knife. Sprinkle them with salt and toss them in the reduced vinegar.
- Toss the mâche with the walnut oil and a few grinds of pepper. Top the mâche with the beets, walnut pieces and cheese. Use a spoon to drizzle the remaining vinegar on top, as desired. Serve immediately.
Nutrition Facts : @context http, Calories 135, UnsaturatedFat 6 grams, Carbohydrate 8 grams, Fat 9 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 344 milligrams, Sugar 5 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Gloriela Trejo
[email protected]I love this salad! It's so easy to make and it's always a crowd-pleaser.
Iminathi Matiwane
[email protected]This salad is a great way to get your daily dose of vegetables. It's also very filling and satisfying.
Ansar Ullah10
[email protected]I made this salad for a potluck and it was a hit! Everyone loved the unique flavor of the golden beets.
Sajid Sager
[email protected]This salad is a great way to use up leftover beets. It's also a healthy and delicious side dish.
Entertainment Published
[email protected]The salad was easy to make, but the dressing was a little bland. I added some extra vinegar and salt, which helped to improve the flavor.
Mounalisa Nataraj
[email protected]This salad was a bit too sweet for my taste. I would recommend using less honey in the dressing.
Deepak Limbu
[email protected]I'm not a huge fan of beets, but this salad changed my mind. The beets were roasted to perfection and the dressing was delicious. I will definitely be making this salad again.
itumeleng ngwenya
[email protected]This salad was easy to make and very tasty. I used a store-bought roasted beet salad mix, which saved me a lot of time. The dressing was simple but flavorful.
murad hasun
[email protected]I loved the earthy flavor of the beets and the tangy dressing. This salad is a great way to use up leftover beets, and it's also a healthy and delicious side dish.
Annex Lovely
[email protected]This salad was a delightful surprise! The combination of golden beets, arugula, and goat cheese was perfect, and the cider vinegar dressing was the perfect finishing touch. I will definitely be making this salad again!