Roasted Beet Salad

Beets, beautiful beets! A guaranteed item at farmer's markets and in CSA deliveries, the humble beet takes on gourmet status in this delicious salad. As you may have noticed, my motto is "when in doubt... roast it!". Pretty much any vegetable can be tossed with a little olive oil, salt and pepper, roasted for 20-30 minutes and transform into a tasty side dish -- beets are no exception. So, if you have been intimidated by beets, please don't be! Try this salad and you will be hooked -- and  make the dressing -- to.die.for. Enjoy!
 


 
 
 
 
Roasted Beet Salad
 
4 medium beets, any variety ( I used 3 red and one golden)
1/2 teaspoon kosher salt
1/4 teaspoon fresh cracked pepper
1 tablespoon olive oil
6 cups mixed greens or baby spinach
3/4 cup mandarin oranges
4 oz. goat cheese
1 tablespoon sunflower seeds
1/4 cup rice vinegar
1 1/2 teaspoons Dijon mustard
2 tablespoons honey
3/4 cup vegetable oil
salt and pepper to taste
 
1. Preheat oven to 425 degrees
2. Wash, peel, and cube the beets into 1/2 inch bite size pieces.
3.Place beets on baking sheet, sprinkle with salt and pepper, drizzle with olive oil and mix together thoroughly on sheet.
4. Place in oven and roast 25-30 minutes until fork tender, stirring every 10 minutes.
 
While beets are roasting:
5. Mix vinegar, mustard, honey, vegetable oil, salt and pepper in small blender or use a wire whisk. Set aside dressing.
6. Once beets are cooked thoroughly, allow to cool slightly.
7. Place mixed greens/spinach in large bowl, top with beets, oranges, goat cheese and sunflower seeds.
8. Serve and top with dressing. Enjoy!
 
Inspired by one of my favorite salads of all time : George's of Tybee
 
 
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