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Roasted Beet Salad with Goat Cheese https://www.metro.ca/userfiles/image/recipes/salade-de-betteraves-roties-et-fromage-de-chevre-10276.jpg PT20M PT1H20M PT1H40M
Preheat oven to 425°F (220°C).Place beets on to a baking sheet and drizzle with extra virgin olive oil, salt and pepper.Cover with aluminum foil and bake in the preheated oven until the beets are tender, about 1 hour.Once cooled, thinly slice the beets.While the beets are cooking, place the walnuts in a skillet over medium-low heat.Heat until warm and starting to toast, then stir in the maple syrup.Cook and stir until evenly coated, then remove from the heat and set aside to cool.Place a large helping of baby arugula onto each of four salad plates, divide candied walnuts equally and sprinkle over the greens.Place equal amounts of beets over the greens, and top with dabs of goat cheese.Drizzle each plate with some of the dressing.
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6 medium size beets peeled and halved 2 Tbsp. (30 mL) cold pressed extra virgin olive oil 1/2 tsp. (2 1/2 mL) salt 1/2 tsp. (2 1/2 mL) pepper 6 cups baby arugula 1/2 cup (75 g) walnuts 3 Tbsp. (45 mL) maple syrup 4 oz (113 g) goat cheese 1/4 cup (60 mL) balsamic vinegar salad dressing
Roasted Beet Salad with Goat Cheese

Roasted Beet Salad with Goat Cheese

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6
servings
0:20
Preparation
1:20
COOKING
1:40
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 6
    medium size beets peeled and halved
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    BROCCOLI PRODUCT OF CANADA CARROTS 2 LB CELLO, PRODUCT OF CANADA, CANADA NO. 1 GRADE YELLOW ONIONS 2 LB CELLO, PRODUCT OF CANADA, CANADA NO. 1 GRADE RED OR GREEN SWISS CHARD OR DANDELION GREENS PRODUC

    BROCCOLI PRODUCT OF CANADA CARROTS 2 LB CELLO, PRODUCT OF CANADA, CANADA NO. 1 GRADE YELLOW ONIONS 2 LB CELLO, PRODUCT OF CANADA, CANADA NO. 1 GRADE RED OR GREEN SWISS CHARD OR DANDELION GREENS PRODUC

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  • 2 Tbsp.
    (30 mL)
    cold pressed extra virgin olive oil
  • 1/2 tsp.
    (2 1/2 mL)
    salt
  • 1/2 tsp.
    (2 1/2 mL)
    pepper
  • 6 cups
    baby arugula
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    ROMAINE HEARTS 3 PK ASSORTED COLOUR SWEET PEPPERS 3 PK AVOCADOS 5 PK

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    PRODUCT OF U.S.A. PRODUCT OF ONTARIO OR MEXICO PRODUCT OF MEXICO


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  • 1/2 cup
    (75 g)
    walnuts
  • 3 Tbsp.
    (45 mL)
    maple syrup
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    SAVE $1.00
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  • 4 oz
    (113 g)
    goat cheese
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  • 1/4 cup
    (60 mL)
    balsamic vinegar salad dressing
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Imprimer ma sélection

Preparation

Preheat oven to 425°F (220°C).

Place beets on to a baking sheet and drizzle with extra virgin olive oil, salt and pepper.

Cover with aluminum foil and bake in the preheated oven until the beets are tender, about 1 hour.

Once cooled, thinly slice the beets.

While the beets are cooking, place the walnuts in a skillet over medium-low heat.

Heat until warm and starting to toast, then stir in the maple syrup.

Cook and stir until evenly coated, then remove from the heat and set aside to cool.

Place a large helping of baby arugula onto each of four salad plates, divide candied walnuts equally and sprinkle over the greens.

Place equal amounts of beets over the greens, and top with dabs of goat cheese.

Drizzle each plate with some of the dressing.

Source : Metro

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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