Go Back
–+ servings
Balsamic Roasted Beet Salad
Print

Balsamic Roasted Beet Salad

Course Sides
Cuisine American
Prep Time 5 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 10 minutes
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.