Spiralized Roasted Beet Salad

April 16th, 2015

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This simple salad looks and tastes SO good you’ll want to make it everyday! The combination of earthy beets, toasted walnuts, sweet honey and creamy toast cheese is incredible.  I think I’m in love!!

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Spiralized Roasted Beet Salad

1/2 small shallot, minced

4-6 medium golden beets

1 tablespoon honey

2 tablespoons Champagne vinegar

2 tablespoons olive oil

pinch of Kosher salt

2 ounces goat cheese

2 tablespoons toasted walnuts, chopped

 

Preheat the oven to 400 degrees.

Cut the stems off the beets. Separate the leaves from the stems and wash and dry well.

In a small bowl of mason jar combine the honey, vinegar, 1 T of olive oil and salt and whisk (or shake) well.  Set aside.

Scrub the beets an peel them. Spirals using the smallest blade of your spiral cutter, occasionally stopping to cut or break the strands to avoid extra long spirals! Place the beets in a single layer on two baking sheets and toss with the remaining olive oil (alternately you could spray the beets using a misto olive oil sprayer). Roast for about 10 minutes, tossing halfway through.

Meanwhile, add a drizzle of olive oil to a salute pan and hear over medium high heat. Add the shallots and salute for about 5 minutes, until translucent. Add the beet greens and salute another 2-3 minutes until wilted.

Toss the beets and beet greens together in a large bowl with 1/2 the dressing. Transfer to a serving platter and sprinkle with the nuts and goat cheese, adding more dressing if necessary. Enjoy!!

 

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