Saturday, April 3, 2010

{soups-salads-and-salad-dressings} Roasted Beet Salad with Raspberry Balsamic Vinaigrette

 

I had such a disappointing beet salad at Normandie Farm the other day I just had to make a good one so this is one the menu for tomorrow. I really like an assortment of colors but all I have on hand are plain red beets.

Roasted Beet Salad with Raspberry Balsamic Vinaigrette - Serves 6
Published in: Firehouse Food, page 51

Ingredients
6 med beets -- about 1 1/2 lbs stemmed
1 tablespoon olive oil
3/4 cup olive oil
3 tablespoon balsamic vinegar
1 tablespoon red wine vinegar
3 tablespoon red onion -- minced
2 tablespoon raspberry jam -- I prefer seedless
2 tablespoon Dijon mustard
1/2 teaspoon sugar
salt and pepper
8 ounce salad greens such as Spring Mix or Mesclun
1 cup walnuts -- toasted
black pepper
6 ounce Gorgonzola cheese -- crumbled

Instructions
To roast the beets. Adjust the oven rack to the center position and preheat the oven to 400F. Rub the beets with olive oil and wrap them together in foil. Put the beets in a small roasting pan or baking dish and roast them for 50 minutes to an hour, until they are tender when a knife is inserted in the center. Remove the foil packet from the pan and let the beets cool on the foil before unwrapping. Using your fingers, peel the beets over the foil The skins should slip right off, if not, use a paring knife. Cut the beets into 1/4 inch matchstick slices and reserve.

To make the vinaigrette: Put the olive oil, balsamic vinegar, red wine vinegar, onion, jam, mustard, and sugar in the container of a blender or food processor. Process until well blended and emulsified. (You should have 1 cup.) Season to taste with salt and pepper.

To assemble the salad: In a large salad bowl, toss the greens, beets, and walnuts with half of the dressing. Season to taste with pepper. Top each serving with some of the cheese. Pass the remaining dressing at the table.

Exported from A Cook's Books -- Recipe management for Macintosh

My Foodie Photos
http://www.flickr.com/terrypogue

"My idea of pure heaven is to spend a day in the kitchen, peeling, chopping, and stirring while the words of a good book fill the air around me." Ruth Reichl

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