Time flies when you are having fun. It has been a few crazy weeks with the launch and completion of my very first “Make a Dream Come True” fundraiser, as well as the start and completion of an online Food Styling 101 class. Let’s not forget day job, school and homework shuffle and the normal day-to-day chores. This is how I like life to be though, full of life and activity. A least most of the time :).
It is during busy times like these it helps to have some weekday meals planned ahead of time. That’s what this salad is… I roasted the beets and made the vinaigrette on Sunday, and will now be enjoying a fresh lunch salad throughout the week for a quick little pick me up and good nutrition. I have yet to try the “Salad in a Jar” method to keep salad fresh, but will give it a shot next week. Have you tried keeping salads in a jar?
Good Tip: To keep red beets from “bleeding” onto lighter colored beets, roast in separate foil packets or roasting pans.
- 1 pound beets, mix different colors if you can find variations at the grocery store
- 1 tablespoon olive oil
- 2 3 finger pinches of kosher salt
- 2 freshly peeled and pressed garlic cloves
- freshly ground pepper to taste
- 1/4 cup red wine vinegar
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon sugar
- 1/2 cup olive oil
- 4 cups dark green leaf salad mixture
- 4 ounces feta cheese
- Place a rack in the center of the oven and preheat the oven to 425 degree F.
- Cut of the greens from each beet, and peel. Create a "bowl" of foil and place beets in the foil bowl. Drizzle with olive oil and sprinkle with salt and freshly ground pepper. Top with freshly pressed garlic. Lightly seal up the foil packet.
- Roast the beets on a baking sheet in oven until tender, 45 minutes to 1 hour. Set aside and let cook, then chop beets to desired size.
- While the beets are roasting, toast the walnuts in a small skillet over moderate heat, stirring occasionally, until golden brown. Remove and cool.
- Make the vinaigrette by stirring together the vinegar, mustard, salt and sugar, and then slowly whisk in the olive oil until emulsified.
- Mix green leaf salad mixture and beet in a bowl and add 1/2 the vinaigrette. Toss gently. Arrange on four separate plates, then top each plate with toasted walnuts and feta cheese.
Source: Slightly adapted from “Roasted Beet Salad” by Kelsey Nixon on CookingChannelTV.com