Friday, 1 July 2011

Beet Salad with Goat Cheese, Mint, and Honey-Mustard Vinaigrette

  • Use one pound of beets; clean them well, peel them, and slice them. You want to have bite-size pieces. 
  • Place the beets in a Dutch oven lined with parchment paper. Season them with oregano, a clove of chopped garlic, salt and pepper, and some olive oil. 
  • Place the lid on the Dutch oven and bake in a 375-degree oven for about half an hour to forty minutes. The beets will be soft. 
  • Make a vinaigrette using Dijon mustard and honey, salt and pepper, dried oregano, white balsamic vinegar and olive oil.  
  • Toss the beets with the dressing, cover them and let them cool in the refrigerator for at least an hour. 
  • When ready to serve, arrange some arugula or lettuce on a serving platter and top it with the beets and vinaigrette mixture. 
  • Decorate the salad with chopped mint leaves, goat cheese and some chopped walnuts.