Description
Roasted beet salad is one of our favorite ways to enjoy these super nutritious root veggies. While it takes a bit of time to roast the beets, the salad comes together very quickly, and can actually be served as a main course salad, with the cheese and nuts providing protein. Or add beans or even some cooked, chopped chicken to add more protein.
Ingredients
- 2 large or 3 medium size beets (I prefer golden beets, but any color beets will work)
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon ground pepper
- 6 cups greens (I used red leaf lettuce for this salad, but a mix of lettuces would be lovely)
- 4 large radishes
- 1 medium size fennel bulb
- 1/3 cup chopped walnuts or pecans
- 1/2 cup crumbled goat cheese
- Meyer lemon dressing
Instructions
- Preheat the oven to 425 degrees.
- Scrub the beets well and cut off the tops and bottoms. Place beets in a sheet of aluminum foil. Drizzle with olive oil and sprinkle with salt and pepper. Close up the foil to make a packet and place in a small roasting pan. Bake for 45 minutes to 1 hour, or until beets are tender when poked with a fork or knife.
- Prepare greens by washing and drying thoroughly.
- Thinly slice radishes and fennel.
- Add half of radish and fennel to greens in a large salad bowl. Add have of the goat cheese. Toss with several tablespoons of the vinaigrette.
- Remove beets from oven and let cool for a few minutes. Slice beets thinly and place in a small bowl. Toss beets with about 1/4 cup of vinaigrette and let cool for a few minutes. Position beets on the top of the greens. Add remaining radish and fennel slices over the beets. Make it look pretty!