Roasted Beet Salad
Yield 6 servings
- 1 pound small beets, well-scrubbed (about 5)
- 1/4 cup sliced almonds, toasted
- 1/4 cup red wine vinegar
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon sugar
- 1/2 cup olive oil
- 1 large pear
- 3 cups mesculin greens
- 2 ounces goat cheese
Place a rack in the center of the oven and preheat the oven to 425 degree F.
For the roasted beets: Place the beets in a sheet of foil and place another sheet on top and create a seal around the beet. Roast the beets on a baking sheet until tender, 45 minutes to 1 hour. Cool the beets in their foil packet for a few minutes, and then rub off the skins using a paring knife if needed. The beets need to still be a little warm to be able to remove the skins easily.
While the beets are roasting, toast the almonds in a small skillet over moderate heat, stirring occasionally, until golden brown. Remove and cool.
For the vinaigrette: Make the vinaigrette by stirring together the vinegar, mustard, salt and sugar, and then slowly whisk in the olive oil until emulsified.
Slice the cooled and peeled beets into 1/4-inch thick slices and add half the vinaigrette, tossing to coat completely. Toss the remaining vinaigrette with the salad greens.
Quarter and core the pear and slice it into julienne strips, about 1/8-inch thick.
Arrange the dressed greens, and beets on a platter and top with the pear, toasted nuts, and goat cheese.