Roasting beets concentrates the sweetness and transforms the vegetable into a warm, melt-in-your-mouth treat. Try this roasted beet salad for Meatless Monday!
Kosher salt and freshly cracked black pepperto taste
Instructions
Prepare The Beets
Preheat the oven to 400 degrees F.
Wrap the beets in foil packets and roast in the preheated oven until about 45 minutes. Pierce with a toothpick like you would a baking potato. If there is resistance, continue roasting and checking every 10-15 minutes until the toothpick can be inserted easily.When they are done, take them out of the oven and carefulll open the foil packets and let cool.
When cool enough to handle, peel the beets using a paper towel, then dice or slice them as desired.
Maple Balsamic Vinaigrette
Add all the ingredients into a glass jar or bottle with a lid. Seal and shake well to mix. (You could also whisk together in a small bowl)
Prepare the Salad
Add the beets, red onion and greens into serving bowls, top with the goat cheese and walnuts. Shake the dressing well and drizzle over the salad.Serve immediately.
Notes
Make Ahead: Beets can be roasted and peeled 2-3 days in advance as long as you keep air away from them. Refrigerate inside a plastic bag or air-tight container in the refrigerator until needed. The vinaigrette can be combined 3-4 days in advance and refrigerated but will keep for up to a week.
Rubber Gloves: put on rubber gloves to keep your hands from being stained when handling the beets.
Cool the Beets: Cooling the beets for at least 20-30 minutes will make removing the skin easier.
Use a Sheet Pan: Place the wrapped beets on a sheet pan to ensure the beet juice doesn't leak into your oven.
Shake First! Always shake the dressing well before using.
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