Groceries |
For the Salad:
- 4 medium beets, golden are the best
- 2 cups microgreens
- 4 oz goat cheese, crumbled
- 1/4 cup chopped toasted pecans
- Slivers of purple onions
- 1 tablespoon fresh herbs, finely chopped
For the Dressing:
- 3 tablespoons Foodie Tasting Room Chive EVOO*
- 1 tablespoon Foodie Tasting Room Honey Basil White Balsamic Vinager*
- 1 tablespoon Runamok Hibiscus Flower Infused Honey*
- 1 teaspoon Dijon mustard
- Juice of half a lemon
- Salt and pepper
The steps to follow |
Roasting the Beets:
Preheat Oven: Preheat your oven to 400°F (200°C).
Prepare Beets: Trim the greens off the beets, leaving about an inch of the stems. Scrub the beets thoroughly to remove any dirt.
Wrap and Roast: Place each beet on a piece of aluminum foil, drizzle with a little olive oil, and wrap tightly. Place the wrapped beets on a baking sheet and roast in the preheated oven for 45-60 minutes, or until they are tender when pierced with a fork.
Cool and Peel: Remove the beets from the oven and let them cool slightly. Once cool enough to handle, rub the skins off with your hands or use a paper towel. Slice the beets into wedges or rounds.
Preparing the Dressing:
Mix Ingredients: In a small bowl, whisk together the olive oil, balsamic vinegar, honey,, Dijon mustard, lemon juice, salt, and pepper until well combined.
Assembling the Salad:
Arrange Greens: Spread the microgreens evenly on a large serving platter or individual plates.
Add Beets: Arrange the roasted beet slices on top of the microgreens.
Add Cheese and Nuts: Sprinkle the crumbled goat cheese and chopped pecans over the salad.
Drizzle Dressing: Drizzle the dressing over the salad just before serving. Alternatively, serve the dressing on the side.
*can be purchased at Foodie Tasting Room