Roasted Beet Salad

Roasted Beet Salad

Check our Lucky 32 Southern Kitchen Blog Post – When You’re Craving Dirt Candy, You Can’t Beet Ketchup

  • 4 oz spring mix lettuce
  • ½ pound roasted beets, sliced (see below)
  • ¼ cup toasted walnuts
  • ¼ cup blue cheese crumbles
  • ½ local apple, sliced, then cut slices cut in half
  • 1 fl oz Tarragon Vinaigrette (see below)

Toss spring mix with vinaigrette and place in serving bowl. Arrange beets around perimeter of bowl rim. Sprinkle walnuts, blue cheese, and apple in the center. Makes 1 serving.

Recipe: Roasted Beets

  • 3 pounds red beets
  • 1/3 cup water
  • kosher salt

Place beets on a sheet tray, add water, and sprinkle with salt. Cover tray with foil and roast in 350 degree oven for 1-1 ½ hours (the skin should slip off). Remove from oven and immerse in cold water. Peel and slice in half lengthwise, and cut into half moons about ¼ inch thick. Yields 1 ½ pounds.

Recipe: Tarragon Vinaigrette

  • 1 cup red wine vinegar
  • 3 tbsp dried tarragon
  • ¼ cup minced shallots
  • 1 tbsp granulated sugar
  • 2 tsp salt
  • 1 tbsp Dijon mustard
  • 3 cups canola oil

To a saucepan, add all ingredients, except oil. Heat while whisking, until sugar is dissolved and Dijon is incorporated. Pour into blender or food processor and slowly incorporate oil until all is combined. Makes 1 quart.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

© 1989-2017. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.

 

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