Beets are polarizing. You either love them or hate them. I’m in the “Learning to Love them” camp. Until i had them properly roasted I thought they were gross. Here we roast the beets until tender and toss them in a salad of hearty winter greens, goat cheese, and a Dijon vinaigrette. The perfect winter salad to accompany a soup or sandwich!
*** As Seen on WMUR-TV Channel 9 ***
2 large beets
1 Tablespoon Rosemary Olive Oil
1 cup chopped kale
1 cup chopped radicchio or red cabbage
1 cup curly leaf lettuce
1 Bartlett pear chopped into 1/4 inch pieces
1/2 cup crumbed goat cheese
1/2 cup roasted pepitas (shelled pumpkin seeds)
For the Dressing
2 Tablespoons Rosemary Olive Oil
1/2 cup Dijon mustard
3 Tablespoons Honey
1/4 cup Apple cider vinegar
Roast the beets
Heat the oven to 425 degrees. Peel and chop the beets into one inch pieces. Coat generously with Rosemary olive oil and roast for 60 minutes or until tender and a fork is easily inserted. Set a side to cool.
Make the salad. Combine greens. Toss in Beets, pears, goat cheese and pepitas.
Whisk together all dressing ingredients and toss salad to coat with dressing just before serving. Enjoy!
