Balsamic Roasted Beet Salad – We Heart Local BC

Events for December 2022

Balsamic Roasted Beet Salad

Recipe and photo courtesy of DirectFood.store

Ingredients

  • 8 medium-sized beets from red beet bunch
  • ½ cup balsamic vinegar
  • ½ cup olive oil
  • 2 teaspoons Dijon mustard 
  • Black truffle-infused sea salt
  • Black pepper
  • 4 ounces of baby arugula
  • 4 ounces of goat feta cheese
  • 1/3 cup roasted nuts such as walnuts, pecans or almonds
  • A handful of microgreens 

Instructions

  1. Preheat oven to 400 F. Wash and remove stems from beets. Individually wrap the beets with aluminum foil and place them on a sheet pan. Roast for 50-60 minutes depending on size until soft, when you can easily insert a small knife in the middle.
  2. Remove from oven and unwrap each beet carefully. Place beets on a sheet pan to cool down for 10 minutes before peeling the skin.
  3. In a medium-sized bowl whisk the balsamic oil, olive oil, dijon mustard, 1 teaspoon of sea salt and 1/2 teaspoon of black pepper together evenly. Set aside.
  4. Cut each beet into 8 cubes and place into a large bowl. Toss warm beets with half the vinaigrette to absorb flavour. Adjust flavour accordingly.  
  5. In a separate large bowl toss the baby arugula and the pea shoot microgreens with vinaigrette to season.  
  6. Put the baby arugula and pea shoot microgreen mix on a large serving bowl then add the roasted beets, goat feta cheese and nuts on top. Drizzle the remaining vinaigrette on top. Serve warm and enjoy.

For more recipes, visit www.directfood.store.

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