Roasted Beet Salad with Apricot Rosemary Vinaigrette
February 4, 2015
This healthy winter salad is a perfect vegetarian lunch or dinner. Omit the goat cheese and it makes a lovely vegan dish. It's so hearty, meat lovers will be satisfied too.
The flavors of the salad dressing are complex but easy to make and so delicious. Try it over pasta, couscous, grilled chicken or use it to add flavor to veggies, like Brussels sprouts or green beans. You can even mix in a teaspoon or soy sauce and sesame oil to give it an Asian twist then pour it over crsipy beef, noodles or rice.
Roasted beets are not only tasty and filling, they're packed with essential vitamins and minerals.
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Roasted Beets with Apricot Rosemary Vinaigrette
3 large beets
5 ounces arugula
½ cup toasted pecans or walnuts
3-4 ounces goat cheese or French feta
½ cup apricot jam
5 tablespoons white wine vinegar
Juice of one small orange
1 teaspoon chopped rosemary
¼ teaspoon salt
¼ teaspoon freshly ground pepper
1 tablespoon canola oil
Apricot rosemary vinaigrette salad dressing:
Whisk apricot jams, rosemary, salt and pepper together in a small mixing bowl.
Slowly add vinegar while whisking.
Add juice of clementine or other small orange.
Taste to determine tartness. If you prefer a sweeter dressing, add more jam, one tablespoon at a time.
Refrigerate 4-6 days. Serve warm or cool.
Trim thin base root and leaves from raw beets and wash thoroughly.
Place (skin on) on a foiled lined baking sheet.
Drizzle with canola oil and cover loosely in aluminum foil.
Roast at 400 degrees Fahrenheit for 1 hour.
Allow to cool 30 minutes, then peel and slice into wedges.
Assemble salad ingredients in a large bowl or individual plates, then drizzle with vinaigrette.