Roasted Beet Salad
Recipe from: Indra McMorran, Armstrong, BC
A filling salad you can enjoy warm or at room temperature.
4 cups beets, pealed and chopped
3/4 cup balsamic vinegar
1 tbsp whole brown sugar or palm sugar
1/4 cup olive oil, divided
1 tbsp dijon mustard
salt to taste
pepper to taste
1/4 cup pine nuts
1/4 cup sliced almonds
1/3 cup soft goat cheese
Preheat your oven to 400 degrees.
Toss your beets with 2 tbsp olive oil. Roast the beets for 50 minutes to 1 hour, depending on their size, stirring once in awhile until they are soft and you can easily poke them with a fork.
Meanwhile, you can start your balsamic glaze. Place the balsamic vinegar and sugar in a sauce pan on on medium high until the vinegar is reduced to a syrup consistency and coats the back of a spoon.
You can now also toast your nuts, I recommend starting with the almonds and doing the pine nuts after. Be careful with the pine nuts they burn easily, stir them constantly.
Whisk together the remaining olive oil, mustard, salt and pepper to taste and set aside.
Place the salad greens in a separate bowl and toss it with enough vinaigrette to moisten, then arrange the beets, nuts, and goat cheese on top. Drizzle with additional vinaigrette if desired.
Serve warm or at room temperature, and remember to enjoy!