Roasted Beet Salad With Goat Cheese, Eggs, Pomegranate, and Marcona Almond Vinaigrette Recipe
[Photograph: J. Kenji López-Alt. Video: Serious Eats Video]
Merely roasted beets in a honey-sweetened vinaigrette with goat cheese, boiled eggs, and Marcona almonds.
Read additional: Roasted Beet Salad with Goat Cheese, Eggs, Pomegranate, and Marcona Almond Vinaigrette
- Yield: Serves 4 to six
-
Active time:
30 minutes - Whole time: two several hours
Ingredients
- 1 one/two kilos (675g) beets, peels on, greens eradicated, scrubbed clear
- one tablespoon (15ml) vegetable oil
- Kosher salt and freshly ground black pepper
- 1/four cup (70g) toasted Marcona almonds, around chopped (see observe)
- 1 tablespoon (15ml) honey
- 1 tablespoon (15ml) sherry vinegar
- one tablespoon finely minced shallot (about 1 modest)
- three tablespoons (45ml) added-virgin olive oil
- 1/two cup pomegranate seeds
- 2 little white onions, finely sliced (about 1/two cup)
- four ounces (110g) goat cheese
- two to three tricky-boiled eggs, quartered
- 1/2 cup (one/2 ounce) leaves from the heart of one head of celery
Instructions
-
one.
Preheat oven to 375°F. Fold a 12- by 24-inch sheet of aluminum foil in 50 % to variety a square. Crimp two edges to sort a pouch. Toss beets, vegetable oil, and salt and pepper to style in a medium bowl right up until coated. Incorporate to pouch and crimp remaining edge to seal. Put on a rimmed baking sheet and position in oven. Roast until eventually beets are wholly tender and a toothpick or cake tester inserted into beet by foil shows tiny to no resistance, about one 1/two several hours. Take out from oven and allow for to awesome.
-
2.
Combine almonds, honey, vinegar, and shallots in a medium bowl. Whisking continually, bit by bit drizzle in olive oil. Season dressing to flavor with salt and pepper.
-
3.
When beets are neat ample to tackle, peel by gently rubbing pores and skin below cold managing water. Reduce beets into one one/two-inch chunks.
-
four.
Toss beets, pomegranate, onion, and dressing together in a huge bowl. Transfer to a plate. Garnish with goat cheese, boiled eggs, and celery leaves. Serve right away.
This submit might have hyperlinks to Amazon or other associates your buys via these one-way links can benefit Critical Eats. Read a lot more about our affiliate linking coverage.