Recipe Details
Serve: 4 servings
Cooking time: 1.5 hours
Prep time: 20 minutes
Total time: 2 hours
Cuisine: Vegetarian
Course: Side dish
Introduction
Indulge in the vibrant flavors and textures of this delightful Roasted Beet Salad. Bursting with the earthy sweetness of roasted beets, the crunch of toasted almonds, and the refreshing bite of Asian pear, this salad is a celebration of seasonal ingredients. Whether you’re a vegetarian, vegan, or simply looking for a healthy and flavorful dish, this salad is sure to impress.
Description
This Roasted Beet Salad is a perfect combination of roasted beets, toasted almonds, Asian pear, and mâche or baby arugula. The dressing, made with shallot, lemon juice, red-wine vinegar, and olive oil infused with almond flavor, brings all the elements together in a harmonious blend of flavors. This salad is not only visually stunning but also a nutritious addition to any meal.
Ingredients
– 1 bunch beets (3/4 pound without greens or 1 1/4 pound with), trimmed
– 1/4 cup sliced natural almonds
– 3 tablespoons olive oil
– 1 tablespoon minced shallot
– 1 tablespoon fresh lemon juice
– 1 1/2 tablespoons red-wine vinegar
– 1/4 teaspoon sugar
– 1/2 teaspoon salt
– 1 large Asian pear
– 3 cups mâche or baby arugula (3 ounces)
Instructions
1. Preheat the oven to 425°F.
2. Wrap the beets in foil and roast them in the middle of the oven until tender, about 1 to 1 1/2 hours. Once roasted, unwrap the beets and allow them to cool.
3. While the beets are roasting, cook the almonds in olive oil in a small skillet over moderate heat until pale golden. Allow the almonds to cool in the oil, then transfer them to a small bowl and season with salt.
4. In a large bowl, stir together the shallot, lemon juice, red-wine vinegar, sugar, salt, and the almond-infused olive oil.
5. Peel the skins off the roasted beets,
