Balsamic Roasted Beet Salad

This balsamic roasted beet salad recipe from The Barefoot Contessa–Foolproof cookbook looked amazing. I knew this salad would make my husband very happy because he loves beets! We loved the combination of spicy arugula, sweetened balsamic beets, tangy cheese & vinaigrette, and the salty crunch from the Marcona almonds. We all loved this salad–even my kids, and we thought it paired nicely with some lemon asparagus pasta and crusty roasted garlic bread.

Balsamic Roasted Beet Salad

Ingredients:

• 4 small beets, scrubbed clean
• ¼ cup good balsamic vinegar
• 2 tbsp vegetable oil
• 2 tbsp olive oil
• 1 tsp Dijon mustard
• Sea salt and freshly cracked pepper, to taste
• 4 cups arugula and spinach mix
• ¼ cup Marcona almonds
• 2 oz soft sheep’s milk cheese or goat cheese, or feta cheese crumbles

How to Make a Balsamic Roasted Beet Salad

Preheat the oven to 400 degrees.

Wrap each beet individually in foil. Place into the oven and roast for 55-65 minutes, or until tender when poked with a knife.

While the beets roast, make the balsamic vinaigrette by combining the vegetable oil, olive oil, balsamic vinegar, and Dijon mustard in a small jar. Season with sea salt and freshly cracked pepper, to taste. Place the lid on the jar and shake well. Set aside to allow flavors to mingle.

Remove the roasted beets from the oven, then unwrap the foil and set them aside to cool for 10 minutes.

Peel the beets with a small, sharp knife over parchment paper to prevent staining your cutting board. Cut each beet into 4-6 wedges.

Place the warm beet wedges into a large glass bowl. Drizzle some of the balsamic vinaigrette on top, then season with sea salt and freshly cracked pepper, to taste; toss to coat evenly.

Place the arugula/spinach mix in a separate bowl. Drizzle with a bit of vinaigrette to coat the leaves and toss to coat evenly.

Place the dressed arugula/spinach on a serving plate, then arrange with the beets, almonds, and sheep milk cheese crumbles.

Drizzle with additional vinaigrette and season with freshly cracked pepper, to taste. Serve immediately. Enjoy.

Balsamic Roasted Beet Salad

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Prep Time: 5 minutes minutes

Cook Time: 1 hour hour 5 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Course: Sides

Cuisine: American

Servings: 4 -6

Author: Pam - For the Love of Cooking / Original by Barefoot Contessa - Foolproof

Equipment

• Small Baking Dish
• Sharp Knife

Ingredients

• 4 small beets scrubbed clean
• ¼ cup good balsamic vinegar
• 2 tbsp vegetable oil
• 2 tbsp olive oil
• 1 tsp Dijon mustard
• Sea salt and freshly cracked pepper to taste
• 4 cups arugula and spinach mix
• ¼ cup Marcona almonds
• 2 oz soft sheep milk cheese or goat cheese, or feta cheese crumbles

Instructions

• Preheat the oven to 400 degrees.
• Wrap each beet individually in foil.
• Place in a small baking dish and into the oven for 55-65 minutes, or until tender when poked with a knife.
• While the beets roast, make the balsamic vinaigrette by combining the vegetable oil, olive oil, balsamic vinegar, and Dijon mustard in a small jar. Season with sea salt and freshly cracked pepper, to taste.
• Place the lid on the jar and shake well. Set aside to allow flavors to mingle.
• Remove the roasted beets from the oven, then unwrap the foil and set them aside to cool for 10 minutes.
• Peel the beets with a small, sharp knife over parchment paper to prevent staining your cutting board.
• Cut each beet into 4-6 wedges.
• Place the warm beet wedges into a large glass bowl.
• Drizzle some of the balsamic vinaigrette on top, then season with sea salt and freshly cracked pepper, to taste; toss to coat evenly.
• Place the arugula/spinach mix in a separate bowl.
• Drizzle with a bit of vinaigrette to coat the leaves and toss to coat evenly.
• Place the dressed arugula/spinach on a serving plate, then arrange with the beets, almonds, and sheep milk cheese crumbles.
• Drizzle with additional vinaigrette and season with freshly cracked pepper, to taste. Serve immediately. Enjoy.

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