Roasted Beet Salad with Balsamic Dressing
A colorful and elegant salad that shouts red and green for the Holidays! The earthy notes provided by the spinach and beets are sweetened just enough by the balsamic vinegar while tangy pops of flavor from the pomegranate and apple (strawberries), brighten up this delightful side dish.
Roasted Beet Salad with balsamic Vinaigrette
2 cups mixed greens or spinach leaves
3 medium beets, roasted, peeled, then, cut into 1 inch cubes
1/2 large red onion thinly sliced (soaked about 10 minutes in vinegar, then rinsed with water, to make onion milder)
1/4 cup pomegranate arils (seeds)
1 large Granny Smith or Golden Delicious apple, cored, cut in quarters, then thinly sliced
1/3 cup shelled and roughly chopped pistachios
goat cheese or feta cheese crumbles - about 1/3 cup or to taste
Honey Balsamic Vinegar Dressing:
¼ cup balsamic vinegar
2 tablespoon honey or maple syrup
1 garlic cloves, finely minced
1 teaspoon Dijon mustard
½ teaspoon salt
Freshly ground black pepper, to taste
6 tablespoons olive oil
-Preheat the oven to 400 degrees.
-Wrap each beet individually in aluminum foil and place onto a baking sheet. Bake beets in preheated oven until easily pierced with a fork, 45 minutes to 1 hour. Allow beets to cool until you can handle them. Peel beets and cut into 1 inch cubes.
-While beets are roasting make the dressing: In a small bowl, whisk together the vinegar, honey, garlic, mustard, salt, and several grinds of pepper. Drizzle in the olive oil while whisking and continue to whisk until the dressing is emulsified. Alternatively, combine everything in a jar with a tight-fitting lid and shake to combine.
-Place beet cubes into mixing bowl. Add spinach, onion, apple, pomegranate seeds. Toss together. Pour vinaigrette over the salad and toss again, then arrange on a serving platter or in a large salad bowl. Sprinkle with pistachios and feta cheese. Makes 4 servings.
Though strawberries are used in this summer version of the beet salad, sliced green apples suit it up for the winter!
Look at those pomegranate seeds just waiting to pop with their tangy sweet flavor!
The addition of the pistachios gives a smooth, elegant crunch to the salad.
PERSNICKETY NOTES:
**For a summer salad, vary the fruit to something like strawberries to give a more seasonal twist.
**To soak red onions in vinegar, place onion rings in a shallow bowl and over completely with white vinegar. Allow to sit for 10 - 15 minutes. Drain and rinse well with water, then use in recipe.
