About
Sometimes you just gotta get your taste buds on the dance floor! To-The-Beet Salad certainly will have your tongue grooving to the beat! Well, to the beets! Sugary, ruby-red beets mingling with crisp greens, tart green apples, crunchy walnuts, and tangy goat cheese... mmm how can you not conga to that? To-The-Beet Salad is a musical medley of flavors for your mouth to dance to!
Ingredients
- 4-5 medium beets
- extra-virgin olive oil, to taste
- flaky sea salt, to taste
- freshly ground black pepper, to taste
- 2 cups salad greens, such as arugula or spring mix
- 1/2 shallot, thinly sliced
- 1/2 green apple, thinly sliced
- 1/2 cup walnuts, toasted
- 2 ounces goat cheese, crumbled
- microgreens, optional, to taste
- balsamic vinaigrette, to taste, store-bought or homemade
Directions
Step 1 -Preheat the oven to 400 degrees F.
Step 2 -Drizzle the beets with the olive oil and season them with the salt and the pepper.
Step 3 -Wrap each beet in a piece of aluminum foil.
Step 4 -Place the wrapped beets on a baking sheet.
Step 5 -Roast the beets until soft and fork-tender, about 40 minutes-1 hour 30 minutes.
Step 6 -Transfer the beets from the oven and unwrap them.
Step 7 -Allow the beets to cool until they can safely be handled.
Step 8 -Peel the beets.
Step 9 -Let the beets chill in the refrigerator until ready to use.
Step 10 -Slice the beets into 1/4-inch-thick rounds.
Step 11 -In a serving bowl, add the salad greens, the shallots, the apples, the beets, the walnuts, the goat cheese, and the microgreens.
Step 12 -Drizzle the salad with the balsamic vinaigrette.
Step 13 -Season the salad with the salt and the pepper, as needed.
Step 14 -Serve.
