Roasted Beet Salad with Goat Cheese, Walnuts and Honey Dijon Vinaigrette
- 1 bunch medium beets (about 3)
- 1 tablespoon extra virgin olive oil
- 2 tablespoons honey
- 1-1/2 tablespoons Dijon mustard
- 3 tablespoons red wine vinegar
- 1-1/2 tablespoons minced shallots
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 6 tablespoons vegetable oil
- 10 ounces mixed greens (such as radicchio, frisée and mesclun)
- 3 ounces goat cheese, crumbled
- 1/2 cup walnuts, toasted if desired and coarsely chopped
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- 1 bunch medium beets, medium (3)
- Greens, mixed (10 ounces)
- Shallots (1 1/2 tablespoons)
- Walnuts (1/2 cup)
- Condiments
- Dijon mustard (1 1/2 tablespoons)
- Red wine vinegar (3 tablespoons)
- Cooking & Baking
- Black pepper, freshly ground (1/4 teaspoon)
- Honey (2 tablespoons)
- Olive oil, extra virgin (1 tablespoon)
- Salt (1/2 teaspoon)
- Vegetable oil (6 tablespoons)
- Dairy
- Goat cheese (3 ounces)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published February 29, 2012 (11 months ago).
71 people saved this recipe.
