Roasted Beet Salad
Lisa and Artie Ahier
This salad is tough to “beet” and is as naturally sweet as they come. When beets are in season check locally for different varieties for added colour and taste.
6 cups (1.5 L) beets, roasted and diced
3/4 cup (180 mL) walnuts, toasted
12 oz (350 mL) port wine vinaigrette (recipe at the bottom)
6 cups (1.5 L) mixed greens
3/4 cup (180 mL) goat cheese, crumbled
Pepper, coarsely ground
Kosher salt
Wash whole beets, rub with olive oil, and wrap tightly in aluminum foil. In a 400 F (200 C) oven, roast for 45 minutes for small beets, up to 2 hours for larger beets, until tender throughout. Peel while still hot.
Toast walnuts for 7 minutes on clean, dry sheet pan at 400 F (200 C).
Toss beets, greens, walnuts, and cheese with port wine vinaigrette and season to taste with salt and pepper.
Serves 6.
Port Wine Vinaigrette
3/4 cup (180 mL) port wine
1/2 cup (125 mL) orange juice
1 cup (250 mL) cider vinegar
1/4 cup (60 mL) maple syrup
1 Tbsp (15 mL) minced shallots
1 tsp (5 mL) salt
1 Tbsp 15 mL) sugar
1 1/2 cups (350 mL) extra-virgin olive oil
Combine all ingredients except olive oil. Let sit for 30 minutes; then slowly whisk in olive oil.
source: "SOBO's Sophisticated Bohemians", alive #304, February 2008
