This makes a perfect starter for a dinner party.
Roasted beets are are easy to make — you simply drizzle them with oil, wrap them in a foil packet, and then roast them directly on an oven rack for an hour.
Just be sure to top the salad with the beets as opposed to tossing them in, as mixing the beets into the salad will turn everything pink.
Preheat the oven to 400.
Trim the beets and wrap in one foil packet drizzled with a tablespoon of water.
Roast for 1 hour or until tender when pierced through with a knife.
Once the cooked beets are cool enough to handle, peel them by rubbing the skin off between paper towels.
Cut the peeled beets in to 1" pieces and toss with 2 tablespoons of white balsamic whisked together with 2 tablespoons of olive oil, and set aside
In a medium size bowl, whisk the remaining white balsamic with the grainy mustard until well combined.
Slowly drizzle in your olive oil of choice, whisking constantly until the mixture is thickened or emulsified.
Add freshly ground pepper and sea salt to taste.
Arrange the greens in a bowl or on a platter and dress with the white balsamic vinaigrette.
Add the marinated roasted beets to the salad, along with the crumbled fresh goat cheese, and toasted pecans
Ingredients
Directions
Preheat the oven to 400.
Trim the beets and wrap in one foil packet drizzled with a tablespoon of water.
Roast for 1 hour or until tender when pierced through with a knife.
Once the cooked beets are cool enough to handle, peel them by rubbing the skin off between paper towels.
Cut the peeled beets in to 1" pieces and toss with 2 tablespoons of white balsamic whisked together with 2 tablespoons of olive oil, and set aside
In a medium size bowl, whisk the remaining white balsamic with the grainy mustard until well combined.
Slowly drizzle in your olive oil of choice, whisking constantly until the mixture is thickened or emulsified.
Add freshly ground pepper and sea salt to taste.
Arrange the greens in a bowl or on a platter and dress with the white balsamic vinaigrette.
Add the marinated roasted beets to the salad, along with the crumbled fresh goat cheese, and toasted pecans
I would really like to make this recipe but U give no details of specific measurement amounts of the various ingredients required ie. oil, mustard, vinegar ?♀️?♀️
Please help! ThankU
Hello Barbara — oh my! so embarrassing….thank you for discovering that entry oversight. The recipe has been edited so you should find all the correct quantity ingredients there. Thank you so much for finding this error. Sincerely, Daniela at Olive the Best.
ThankU very much for ur pronp reply ?
You’re very welcome. Thanks for letting us know the mistake.
I’m sorry we didn’t reply to you sooner, Barbara.
We corrected the recipe but hadn’t let you know the ingredient measures were added.
We are so sorry for this oversight.