Go Get Your Sheet Pans! It Is Time To Roast Some Beets
First of all, who can resist the roasted yumminess of golden and red beets? Not to mention that they have to be the most gorgeous example of saturated color that grows in the garden. I cannot imagine any other vegetable that brings such a rich dense color to the table. As always, roasting makes the golden and red beets have the most earthy, sweet , and caramelized flavor. I have to be careful not to nibble away at half of the pan when they are warm from the oven, but I try to control myself because I know how great they will taste in the salad!
Roasted Beets! Gorgeous AND Delicious!!
Roasted golden and red beets on their own are a delight, but lately I have preferred to enjoy them as a savory addition to a main course salad. Curly red leaf lettuce and radicchio, followed by fresh from the orchard honey crisp apples and pomegranates are the beginning layers of this salad. The sweet crisp flavor of the fruit mixes beautifully with the richness of the beets. Apples, craisins, and pomegranates add a burst of flavor to the salad, emphasizing the deep red color that perfectly combines with the ruffled tips of the lettuce.
Layer By Layer, This Salad Keeps Getting Better!
Sweet and tangy dressing ingredients combine perfectly to bring out the best of the flavors in the salad. Blending the maple syrup, balsamic vinegar, and fresh lemon juice makes everything dance in your salad bowl. Lastly, the addition of the goat cheese and toasted pecans makes everything explode with flavor. The few extra minutes of preparation time toasting the pecans is worth it, especially when the crunchy brown edges add the final layer of taste perfection.
Break away from all of your traditional beet recipes and give this one a try. This salad brings a rainbow of beauty and texture to your table, and I promise that you will be craving it again and again once you have tasted it! My dinner guests have been caught licking the bottom of the bowl of this salad, and that scores big on my dinner party checklist!Print
Roasted Golden and Red Beet Salad
Roasted golden and red beets combine with apples, craisins and pomegranates to make a scrumptious main dish salad. The tangy and sweet dressing mixes perfectly with the goat cheese and toasted pecans sprinkled on the top.
- Prep Time: 30-45 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: salad
- Method: roasting
2 pounds ( about 12–15 medium sized ) golden and red beets
3 honey crisp apples sliced in bite sized pieces
2/3 cup craisins
1 pomegranate seeded
1 head of red leaf lettuce
1 head of radicchio
3/4 “log” of goat cheese
1 cup pecans toasted
olive oil for roasting beets
1/4 cup olive oil
3 tsp freshly grated ginger
2 TB rich balsamic vinegar
2 TB pure maple syrup
2 TB fresh lemon juice
2 tsp grated lemon zest
2 tsp grainy mustard
Preheat oven to 400 degrees
Start by washing and scrubbing the beets, scraping any dirt from the skin
Next, cut both ends off of the beets, then half and quarter the beets
Place in a medium sized bowl and drizzle with just enough olive oil to coat the beets. Stir or mix with your hands to make sure every beet is coated
Sprinkle with salt and pepper, and spread the beets on a sheet pan making sure that there is space between the beets
Roast in the preheated oven for 25 minutes, until golden brown
Remove from the oven and cool
While the beets are cooking prepare the dressing by whisking the olive oil, fresh ginger, balsamic vinegar, maple syrup, fresh lemon juice and zest, and grainy mustard.
Add salt and white pepper to taste
Wash the red leaf lettuce and radicchio and break into bite sizes pieces
Spin in a salad spinner if desired
Toss lettuce, radicchio, beets, apples, craisins, pomegranates, and dressing in a salad bowl
Toast pecans in a dry pan on medium heat for 2-3 minutes
Sprinkle with chunks of goat cheese and toasted pecans and serve