Two-Beet Salad with Champagne Vinaigrette

Turn any meal into a special occasion with our Two-Beet Salad with Champagne Vinaigrette. Presents beautifully.

Nutritional Information


Per serving (Makes 6):
  • Calories229
  • Carbs12g
  • Protein6g
  • Fat18g
  • Saturated fat3g
  • Cholesterol3mg
  • Sodium509mg
  • Calcium136mg
  • Fiber5g

Ingredients

  • 2red beets (about 8 ounces), peeled and cut into wedges
  • 2yellow beets (about 8 ounces), peeled and cut into wedges
  • 1tablespoon olive oil
  • 1/4teaspoon kosher salt
  • 1/4teaspoon freshly ground black pepper
  • 3cups mixed greens
  • 1/4cup Champagne Vinaigrette (recipe follows)
  • 1-1/2ounces soft goat cheese, crumbled
  • 1/2cup chopped hazelnuts, toasted
  • Champagne Vinaigrette
  • 1garlic clove, peeled
  • 1small shallot, peeled and cut into 1/2-inch pieces
  • 1teaspoon Dijon-style mustard
  • 1/4teaspoon kosher salt
  • 2-1/2tablespoons champagne vinegar
  • 3/4cup extra virgin olive oil
Two-Beet Salad with Champagne Vinaigrette

Directions

  • 1Preheat oven to 400°F.
  • 2In a medium bowl, toss beets with oil, salt and pepper until evenly coated. Arrange the beets in a single layer on a baking sheet and put them in the preheated oven. Roast for 35 to 45 minutes, turning once or twice, until beets are tender.
  • 3To assemble the salads, put the greens in a medium bowl and add the vinaigrette, 1 tablespoon at a time, and toss to evenly coat the leaves, until desired seasoning is achieved. Divide the dressed greens evenly among plates and top each with a bit of goat cheese, nuts, and 4 to 5 beet wedges.
  • 4Note: Do not dress greens until ready to serve or they will become soggy.
  • 5Put all ingredients except the olive oil in a blender or food processor fitted with the metal chopping blade. Pulse a few times to break up the garlic and shallot and then, with the unit running, add the oil in a slow, steady stream and blend until emulsified.
  • 6Blend an additional 30 seconds after emulsifying. Serve immediately, or store in the refrigerator for up to one week. Bring to room temperature and stir or whisk before serving.