RECIPE # 5017 - ROAST BEET SALAD, Friday, June 7, 2013 - | Nashville News, Weather & Sports

RECIPE # 5017 - ROAST BEET SALAD, Friday, June 7, 2013

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The addition of granola to a salad may seem unusual, but its nutty flavor and crunchy texture are right at home atop sliced beets and goat cheese. Don't be deterred by the amount of steps as it's really quite simple to put together. Just make the beets ahead of time since they need to cook for an hour and a half.

5 medium red beets

1/2 cup white wine (like Pinot Grigio)

4 cloves garlic, smashed

2 tablespoons soy sauce

8 sprigs thyme

1/4 teaspoon cracked black pepper

1/4 teaspoon sea salt flakes

2 tablespoons olive oil

1/2 cup Sea Salt Granola

Honey Tarragon Dressing (recipe follows)

4 cups lettuce (Boston or baby romaine)

4 ounces soft goat cheese, crumbled

Preheat your oven to 350 degrees F. Trim 1/8 inch from both the stem end and the root end of each beet. Place the beets in a small casserole dish, along with the wine, garlic cloves, soy sauce, thyme, pepper, salt, and olive oil. Cover tightly with aluminum foil and bake for 1 1/2 hours.

Allow the beets to cool completely. Peel the skin from each beet by rubbing it with a damp paper towel just as though you're polishing it—the outer skin will rub right off. Slice the beets into 1/4-inch sections. Discard the cooking liquid.

Follow the directions below to make the granola and dressing. The beets and the dressing are proportioned correctly for this recipe, but the granola will make more than you need for this dish.

Once your components are made, all that's left to do is assemble the salad. Start by layering beets and lettuce together like you would a caprese salad. Each serving should get 5 to 6 slices of beet. Next, drizzle the assemblage with about a tablespoon of the Honey Tarragon Dressing. Finish with an ounce of crumbled goat cheese and 1/8 cup of Sea Salt Granola.

Makes 4 servings.

Honey-Tarragon Dressing

Juice of 1 lemon (about 1 tablespoon)

1 tablespoon honey

1/2 teaspoon minced tarragon

1/2 teaspoon minced chives

1/4 teaspoon sea salt flakes

1/4 teaspoon cracked black pepper

1/4 cup olive oil

In a small bowl add the lemon juice, honey, tarragon, chives, salt, and pepper together. Drizzle the olive oil into the mixture as you whisk to emulsify the dressing. Set the mixture aside.

Makes 1/2 cup.


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