Frutti di Mare – Fruit of the Sea

Roasted Beet Salad

Ingredients

  • 3 Large Beets, peeled, scrubbed with ends cut off
  • 2 tbsps extra virgin olive oil
  • Black pepper and salt to taste
  • 1 tbsp Vermont Maple Syrup
  • 5 tbsps fresh lemon juice
  • 3 tbsp extra virgin olive oil
  • 1 tbsp fresh, minced parsley
  • 8 scallions, sliced
  • salt to taste
  • 2 cups mesclun (radicchio, watercress, spinach, arugula)
  • 6-8 tbsp sliced, fresh goat cheese

Cooking Directions

  1. Slice beets and arrange in a large glass baking dish. Coat with extra virgin olive oil, salt and pepper to taste. In a preheated 350˚ oven, roast the beets for 45 minutes or until tender. Remove from the oven to cool. Then further slice the beets and set aside.
  2. While beets are cooking, whisk together the maple syrup, lemon juice, oil, parsley, scallions and salt in a medium bowl for the dressing and set aside.
  3. Once the beets have cooled, toss them with mesclun and dressing, top with the fresh goat cheese and serve. Note: For an added garnish add 1/4 cup of chopped pecans.

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