Add to my passover recipe box
Roasted Beet Salad with Toasted Nuts and Goat Cheese (or non-dairy version)
I love the taste and color of beets. They liven up any salad. The creamy goat cheese is especially nice with sweet beets and pears too. But make it pareve and it’s just as good.
Recipe type: Salad
Serves: 5
Ingredients
- Roasted Beets
- 1 pound small beets(about 5)
- ¼ cup sliced almonds, toasted
- Vinaigrette
- ¼ cup red wine vinegar
- ½ teaspoon Passover mustard
- 2 tablespoons chopped shallot
- ½ teaspoon kosher salt
- ¼ teaspoon sugar
- ½ cup olive oil
- Salad
- 1 large pear
- 3 cups mixed greens
- 2 ounces goat cheese
Instructions
- Place a rack in the center of the oven and preheat the oven to 425 degree F.
- For the roasted beets: Place the beets in a sheet of foil and place another sheet on top and create a seal around the beet. Roast the beets on a baking sheet until tender, 45 minutes to 1 hour. Cool the beets in their foil packet for a few minutes, and then rub off the skins using a paring knife if needed. The beets need to still be a little warm to be able to remove the skins easily.
- While the beets are roasting, toast the almonds in a small skillet over moderate heat, stirring occasionally, until golden brown. Remove and cool.
- For the vinaigrette: Make the vinaigrette by stirring together the vinegar, mustard, shallots, salt and sugar, and then slowly whisk in the olive oil until emulsified.
- Slice the cooled and peeled beets into ¼-inch thick slices and add half the vinaigrette, tossing to coat completely. Toss the remaining vinaigrette with the salad greens. It’s best to toss warm beets in the vinaigrette so they absorb all the flavors.
- Quarter and core the pear and slice it into julienne strips, about ⅛-inch thick.
- Arrange the dressed greens, and beets on a platter and top with the pear, toasted nuts, and goat cheese.
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