Recipe

Roasted Beet Salad With Raspberry Balsamic Vinaigrette Recipe

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Ingredients

Directions

Step #1 To Roast the Beets: Adjust the oven rack to the center position & preheat the oven to 400°F Rub the beets with the olive oil & wrap them together In a large-ish piece of aluminum foil wrap.
Step #2 Put the beets in a small roasting pan or baking dish & roast them for 50 mins to an hr, until they are tender when a knife is inserted in the center.
Step #3 Remove the foil wrap packet from the pan & let the beets cool on the foil wrap before unwrapping.
Step #4 Using your fingers, peel the beets over the foil wrap.
Step #5 The skins should slip off easily; if not, use a paring knife.
Step #6 Cut the beets into 1/4-inch matchstick slices & reserve.
Step #7 To make the Vinaigrette: Put the olive oil, onion, balsamic vinegar, mustard, red wine vinegar, jam, & sugar in the container of a mixer or food processor/blender.
Step #8 Process until well mixed & emulsified.
Step #9 (You should have 1 c.
Step #10 ) Spice up to taste with salt & pepper.
Step #11 To Assemble the salad: In a large salad bowl, toss the greens, beets, & walnuts with half of the dressing.
Step #12 Spice up to taste with pepper.
Step #13 Top each serving with some of the cheese.
Step #14 Pass the remaining dressing at the table.
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