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16 January 2012

How to Make Roasted-Beet Salad with Sherry Vinaigrette

Roasted-Beet Salad with Sherry Vinaigrette

(adapted fron a recipe by Sang Yoon of Father's Office)

2 bunches baby beets (about 8)
Baby lettuces (mache or red oak or mesclun)
Fresh goat-cheese crumbles

Heat oven to 375. Rinse beets, removing the greens (don't cut the root tip and leave 2 inches of the leaves attached). Wrap each in foil and place in a shallow pan or sheet. (You may add half a star anise to each foil packet if you like.) Roast 45 minutes to 1 hour, until easily pierced with a knife. When cool enough to handle, peel beets and either slice or cut into half-inch cubes.


3 ounces sherry vinegar
2 tablespoons sugar
1⁄2 teaspoon salt
3 tablespoons chopped shallots
4 ounces extra-virgin olive oil

Whisk all ingredients. Marinate roasted beets with vinaigrette at least 3 hours, then remove beets and set aside. Toss baby lettuces with vinaigrette to taste and spoon prepared beets atop greens. Garnish with goat cheese. (Add chopped walnuts if you like.)

Variation (topped with sliced grilled steak:

Roasted-Beet Salad with Sherry Vinaigrette topped with Grilled Steak

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