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October 7, 2020
Balsamic Roasted Beet Salad
This recipe uses ingredients from DirectFood.store, a one-of-a-kind online platform that offers FREE delivery of fresh, local and organic products from local farmers and vendors in the Fraser Valley to the local community across the Lower Mainland. Support your local farmers today!
Try this gorgeous beet salad that exposes the ingredients' full flavour profile. Paired with All of Oils 18 Year Aged Traditional-Style Dark Balsamic Vinegar, the combination gives the beets' robust, sweet side a real kick. Offer up this unique yet simple salad this Thanksgiving and your guests are sure to be impressed!
Prep time: 20 minutes
Cook Time: 50-75 minutes
Serving size: 6
8 medium-sized beets from red beet bunch
½ cup balsamic vinegar
½ cup olive oil
2 teaspoon Dijon mustard
4 ounces of baby arugula
1/3 cup roasted nuts such as walnuts, pecans or almonds
A handful of microgreens
Preheat oven to 400 F.
Wash and remove stems from beets. Individually wrap the beets with aluminum foil and place them on a sheet pan. Roast for 50-60 minutes depending on size until soft, when you can easily insert a small knife in the middle.
Remove from oven and unwrap each beet carefully. Place beets on a sheet pan to cool down for 10 minutes before peeling the skin.
In a medium-sized bowl whisk the balsamic oil, olive oil, dijon mustard, 1 teaspoon of sea salt and 1/2 teaspoon of black pepper together evenly. Set aside.
Cut each beet into 8 cubes and place into a large bowl. Toss warm beets with half the vinaigrette to absorb flavour. Adjust flavour accordingly.
In a separate large bowl toss the baby arugula and the pea shoot microgreens with vinaigrette to season.
Put the baby arugula and pea shoot microgreen mix on a large serving bowl then add the roasted beets, goat feta cheese and nuts on top. Drizzle the remaining vinaigrette on top. Serve warm and enjoy.
There you have it! Enjoy this delectable salad with your friends and loved ones this holiday season!