Roasted Beet Salad with Tangerines and Goat Cheese
Sweet and savory salad adapted from bunsenburnerbakery.com
Ingredients
Salad
- 1 bunch beets 3-4 small to medium sized beets
- 2 each tangerines
- 4 oz goat cheese
- 10 oz lettuce
- 10 oz spring greens
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 tbsp spicy brown mustard
- 2 cloves garlic crushed
- salt
- pepper
Maple Glazed Almonds
- 2 cup almonds halves or chopped
- 1/3 cup maple syrup
- 1/4 tsp vanilla extract
- 1/4 tsp salt
Instructions
Salad
- Scrub the beets well under running water. Drizzle with a little olive oil with kosher salt. Wrap beets in aluminum foil and bake at 350 °F for 45 minutes, or until soft. Once cool, cut the beets into eighths.
- While the beets are roasting, make the maple glazed almonds. Preheat a dry skillet over medium-high heat.
- Whisk together the olive oil, red wine vinegar, spicy brown mustard, and garlic. Add salt and pepper to taste. Toss the lettuce and soring greens with the dressing. Top with the roasted beets tangerines, almonds, and crumbled goat cheese.
Maple Glazed Almonds
- Add the almonds, maple syrup, and vanilla extract. Cook, stirring frequently, until syrup begins to caramelize and coats the nuts, 3 to 5 minutes. Sprinkle with salt, stir, and spread on parchment paper to cool.
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