Roasted Beet Salad

Combine red, golden, and striped beets with goat cheese and balsamic vinegar for a tried-and-true classic salad.

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

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.

1. 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.

2. 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.

3. 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.

4. 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.

5. For the salad, pour about ¼ cup dressing over the beets. Toss together. Taste and adjust. Set Aside.

6. Place the lettuce in a large bowl. Drizzle it with the remaining dressing and gently toss. Taste and adjust.

7. Arrange the lettuce on a platter and evenly distribute the beets and cheese over the lettuce.

Dig Deeper

Oiling the vegetables before roasting offers several advantages. First, a light coating of oil helps retain moisture as it evaporates, prevents the vegetables from becoming leathery and sticking to the foil, and makes peeling easier. Additionally, the oil acts as a conductor of heat, promotes even cooking and creates a caramelized crust that enhances flavor. 

Mince garlic with a pinch of salt. The coarse texture of the salt helps break down the garlic fibers, making it much easier to mince and smash into a paste. This technique, combined with the vinegar soaking, which also tempers the raw shallot, draws out the strong flavors of raw garlic, resulting in a milder and more balanced taste in the dressing.