Ingredients:
BEETS
5 lbs beets (weight without the greens), about 8 medium
Vegetable oil to coat beets, about 2 tablespoons
VINAIGRETTE
2 cloves garlic
½ tsp table salt, plus more to adjust
1 shallot, finely minced
½ cup balsamic vinegar
2 tsp Dijon mustard
½ to 1 tsp honey
¼ tsp black pepper, plus more to adjust
½ cup olive oil
(Makes 1 cup dressing)
SALAD
3 lbs fresh salad greens, about 12 cups, washed and cut into bite-sized pieces
8 oz crumbled chèvre or feta, about 1 cup, or other soft goat cheese
Optional Garnishes
Sunflower seeds
Raisins
Pistachios
Fresh mint leaves, torn into small pieces
Equipment:
Baking tray
Aluminum foil
Chef’s knife
Cutting board
Bowls
Measuring spoons and cups
Jar with a lid
Tongs or mixing spoon
Directions:
- Prepare all veggies by washing, chopping, slicing, or mincing them as noted in the ingredients list.
- To prepare the beets, preheat the oven to 375°F. Scrub the beets. Place 3 to 4 beets of similar size and color on a piece of aluminum foil, drizzle them with oil, and seal the foil into a pouch. Repeat this process with the remaining beets. Arrange the pouches on a baking tray and roast until easily pierced with a fork, about 1 hour, depending on their size.
- Once tender, unwrap the beets and let them cool. Scrape off the skin and cut into ½ inch cubes. Place beets into a bowl and set aside.
- For the vinaigrette, smash and peel the garlic. Sprinkle it with salt and finely mince. Then, using the side of the knife or a mortar and pestle, mash the garlic into a paste. Scrape the garlic paste into a jar with a lid. Add the shallot and vinegar, cover with a lid and shake well. For a milder flavor, let the garlic and shallot macerate in the vinegar for 5-10 minutes before incorporating the remaining ingredients.
- Add the mustard, honey and black pepper to the jar, cover with a lid and shake well to incorporate the ingredients. Pour in the olive oil and shake again until emulsified. Taste and adjust.
- For the salad, pour about ¼ cup dressing over the beets. Toss together. Taste and adjust. Set Aside.
- Place the lettuce in a large bowl. Drizzle it with the remaining dressing and gently toss. Taste and adjust.
- Arrange the lettuce on a platter and evenly distribute the beets and cheese over the lettuce.