Whenever I think about beets I’m immediately brought back to the 90′s Nickelodeon cartoon, Doug. In the show, the Beets were a super-hip rock band from London that we’re loosely based on the Beetles. Doug, Skeeter and his dog, Porkchop, had a bit of an obsession with them and now I can see why. Roasting beets in the oven not only concentrates their natural sweetness, but makes them way easier peel. The vinaigrette really helps to bring it all together, making this the perfect rock and roll dish to serve on a hot evening.
Roasted Beet Salad with Goat Cheese and Honey-Dijon Vinaigrette
adapted from http://www.onceuponachef.com/2011/03/roasted-beet-salad-with-goat-cheese-walnuts-honey-dijon-vinaigrette.html
- 1 bunch medium red and golden beets (about 3 of each)
- 1 tablespoon olive oil
- 2 tablespoons honey
- 1-1/2 tablespoons dijon mustard
- 3 tablespoons red wine vinegar
- 1 tablespoon minced red onions
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 6 tablespoons vegetable oil
- mixed greens
- goat cheese, crumbled
For the beets, preheat oven to 400 degrees. Scrub beets clean then trim stems down to about 1-inch. Wrap beets in a large piece of foil, drizzle with olive oil, salt and pepper. Roast directly in middle of oven rack until tender, about 1 hour. Test for doneness by piercing the largest beet with a knife. Unwrap beets and let sit until cool enough to handle. Wearing gloves, peel skin off, then julienne (cut into thin strips). Set aside.
For the vinaigrette, whisk together the honey, Dijon mustard, red wine vinegar, red onion, oil, salt and pepper in a small bowl. Place the mixed greens in a large bowl, drizzle with about half of the vinaigrette and toss to combine. In a separate bowl, toss the beets with the remaining vinaigrette. Divide the greens between plates, top each with beet mixture, goat cheese and fresh ground black pepper.