Sometimes you just gotta get your taste buds on the dance floor! To-The-Beet Salad certainly will have your tongue grooving to the beat! Well, to the beets! Sugary, ruby-red beets mingling with crisp greens, tart green apples, crunchy walnuts, and tangy goat cheese… mmm how can you not conga to that? To-The-Beet Salad is a musical medley of flavors for your mouth to dance to!
Ingredients
- 4-5 medium beets
- extra-virgin olive oil, to taste
- flaky sea salt, to taste
- freshly ground black pepper, to taste
- 2 cups salad greens, such as arugula or spring mix
- 1/2 shallot, thinly sliced
- 1/2 green apple, thinly sliced
- 1/2 cup walnuts, toasted
- 2 ounces goat cheese, crumbled
- microgreens, optional, to taste
- balsamic vinaigrette, to taste, store-bought or homemade
Directions
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –Drizzle the beets with the olive oil and season them with the salt and the pepper.
Step 3 –Wrap each beet in a piece of aluminum foil.
Step 4 –Place the wrapped beets on a baking sheet.
Step 5 –Roast the beets until soft and fork-tender, about 40 minutes-1 hour 30 minutes.
Step 6 –Transfer the beets from the oven and unwrap them.
Step 7 –Allow the beets to cool until they can safely be handled.
Step 8 –Peel the beets.
Step 9 –Let the beets chill in the refrigerator until ready to use.
Step 10 –Slice the beets into 1/4-inch-thick rounds.
Step 11 –In a serving bowl, add the salad greens, the shallots, the apples, the beets, the walnuts, the goat cheese, and the microgreens.
Step 12 –Drizzle the salad with the balsamic vinaigrette.
Step 13 –Season the salad with the salt and the pepper, as needed.
Step 14 –Serve.
