Jan 262013

This salad is so colorful. It’s great with red or golden beets and any type of greens that you like! I usually cook a lot of beets and keep them in the refrigerator for my salads.

Beet Salad

Honey Balsamic Dressing

½ cup balsamic vinegar
3 tbl honey
½ tsp salt
½ tsp pepper
1 cup olive oil

In a large bowl whisk together balsamic vinegar and honey. Add the salt & pepper, whisk until well blended. While continuing to whisk, slowly add the olive oil. Place in refrigerator until ready to use. Yields 1 ½ cups of dressing.

Fresh Roasted Beets

2 lb. fresh, whole beets
6 cups water
4 oz. white vinegar
Pinch kosher salt
1 cup Honey Balsamic Dressing
4 tsp honey
Dash salt & pepper

Preheat oven to 400°. Rinse beets under cold water. Place water, vinegar and salt in a large pot and bring to a boil. Place beets in boiling water bring water back to a boil. Reduce heat to medium and cook the beets for 15 minutes. Allow beets to cool down in the pot for 1 hour or until cool enough to handle. Cut top and bottom off the beets, remove skin with a paring knife. Cut beets into quarters and then cut the quarters in half or thirds, depending on the size to yield 1” pieces.

In a large bowl whisk together ¼ cup of the Honey Balsamic Dressing, honey and salt & pepper. Add the beets and toss together until all pieces are coated. Place a sheet of foil on a sheet pan, transfer beets to pan and spread out evenly. Bake in oven for 15 minutes. Remove from oven and allow to cool for 15 minutes. Transfer to mixing bowl and add the remaining Honey Balsamic Dressing, toss well and place in refrigerator to cool until ready to use.

Fresh arugula or spinach
Honey balsamic dressing
Roasted beets
Avocadoes, diced
Dried cranberries
Goat cheese
Cracked black pepper

Arrange arugula on a plate; drizzle Honey Balsamic Dressing over arugula. Spread the fresh roasted beets, avocado, cranberries and pistachios evenly across to top of the arugula. Place goat cheese on the side of the plate. Garnish with cracked black pepper and serve.