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Roasted Beet Salad
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Roasted Beet Salad

Course Salad

Ingredients

  • 3 large beets scrubbed and trimmed
  • ½ onion thinly sliced
  • ½ cup goat feta crumbled
  • 2 cups baby arugula
  • Arugula micro-greens

Shallot Vinaigrette

  • 2 tbsp honey
  • 1 ½ tbsp Dijon mustard
  • 3 tbsp red wine vinegar
  • 5 tbsp olive oil
  • 1 ½ tbsp minced shallots
  • ½ tsp sea salt
  • ¼ tsp ground black pepper

Instructions

  • Preheat oven to 400°F.
  • Wrap beets in parchment and foil, and roast until tender, for about 1 to 1 ½ hours. Unwrap beets and allow to cool.
  • While beets are roasting, slice the onions, crumble the feta and prepare the vinaigrette.
  • When the beets have cooled, peel with a paring knife and cut into cubes. Place in a bowl with the sliced onions and toss with 2 tbsp of vinaigrette.
  • Arrange beets on a platter over the arugula and sprinkle with the crumbled feta. Drizzle with more vinaigrette and top with micro-greens.

For the Vinaigrette

  • Mix all ingredients in a jar with a tight fitting lid and give it a good shake