GOLDEN BEET SALAD
Provided by Kurt Beecher Dammeier
Categories Salad Side Roast Vegetarian Dinner Lunch Blue Cheese Spinach Beet Advance Prep Required Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 4 to 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 400°F.
- Place the beets in a roasting pan and add water to a depth of 1/2 inch. Cover the pan with foil and bake until the beets are easily pierced with a fork, about 1 1/2 hours. Set the beets aside until they are cool enough to handle. Peel and rinse off any pieces of skin. Slice the beets into 1/2-inch-thick rounds, and then cut them into 1/4-inch-thick sticks. Let the beets cool to room temperature.
- Toss the beets with the rice vinegar, salt, and pepper. Add the olive oil and mustard and toss with the spinach. Garnish with the toasted walnuts and crumbled blue cheese.
- Make Ahead: You can roast the beets up to 3 days in advance; toss them just before serving.
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