Ina Garten Roasted Beet Salad recipe is made with beets, balsamic vinegar, olive oil, Dijon mustard, arugula, Marcona almonds, and goat cheese this recipe requires 60 minutes of cooking time and serves 4 people. if you want moer recipe you visit http://landofflavors.com/pistachio-shot/
Try More Ina Garten Recipes:
💚 Why You’ll Love This Roasted Beet Salad Recipe:
- Healthy and Nutritious: This salad is packed with vitamins and minerals from fresh beets, arugula, and almonds, making it a nutritious choice for any meal.
- Simple Ingredients: With easy-to-find ingredients like beets, vinegar, olive oil, mustard, and cheese, this recipe is straightforward and convenient to prepare.
- Delicious Flavor: The combination of roasted beets, tangy vinaigrette, creamy goat cheese, and crunchy almonds creates a delightful mix of textures and flavors.
❓ What Is Ina Garten Roasted Beet Salad Recipe?
Ina Garten Roasted Beet Salad is a vibrant dish made from fresh beets, balsamic vinegar, olive oil, Dijon mustard, baby arugula, Marcona almonds, and crumbled goat cheese the roasted beets give a tender texture and earthy sweetness, balanced by the tangy vinaigrette and creamy goat cheese.
🥬 Ina Garten Roasted Beet Salad Ingredients
- 8 medium-size beets, tops removed and scrubbed
- 1/2 cup balsamic vinegar
- 1/2 cup good olive oil
- 2 teaspoons Dijon mustard, such as Grey Poupon
- Kosher salt and freshly ground black pepper
- 4 ounces baby arugula
- 1/3 cup roasted, salted Marcona almonds, toasted
- 4 ounces soft goat cheese, such as Montrachet, crumbled
🥗How To Make Ina Garten Roasted Beet Salad
- Preheat the oven to 400°F (200°C).
- Wrap each beet in foil and place on a baking sheet. Roast for 50 minutes to 1 hour until tender. Let them cool for 10 minutes, then peel.
- Mix vinegar, olive oil, mustard, 2 teaspoons of salt, and 1 teaspoon of pepper.
- Cut the beets into wedges and mix with half the dressing, 1 teaspoon of salt, and 1/4 teaspoon of pepper.
- Toss arugula with some dressing and put it on a serving platter. Add beets, almonds, and goat cheese on top. Drizzle with more dressing, sprinkle with salt and pepper, and serve.
💭 Recipe Tips:
- Use good-quality olive oil and fresh balsamic vinegar to enhance the dressing’s flavor, avoiding overly processed or aged ingredients.
- Roast beets with consistent size to ensure even cooking, preventing some beets from being undercooked while others are overdone.
- Balance the sweetness of the roasted beets with the tanginess of the dressing and the creaminess of the goat cheese to avoid a one-dimensional flavor.
- Add roasted nuts or seeds right before serving to maintain their crunch, preventing them from becoming soggy when mixed too early.
- Adjust the salt and pepper to taste after mixing the salad to avoid over or under-seasoning, ensuring the flavors are well balanced.
🍞 What To Serve With Roasted Beet Salad?
!Serve Roasted Beet Salad with Indonesian Chicken, Smoked Salmon Quesadilla, or Marinated Flank Steak for a complete meal it pairs well with Mulled Wine or Autumn Sangria.
🎚 How To Store Leftovers Roasted Beet Salad?
- In The Fridge. Store leftovers roasted beet salad in an airtight container in the refrigerator for up to 3 days.
- In The Freezer. Freezing leftovers roasted beet salad is not recommended as the texture of the beets and arugula can become mushy.
FAQ’S
Is it necessary to peel beets before roasting?
No, peeling beets before roasting is not necessary. The skin will loosen during roasting, making it easy to remove afterward.
How do you know when beets are fully roasted?
Beets are fully roasted when a small, sharp knife easily pierces the center without resistance. This typically takes 50 minutes to an hour at 400°F (200°C).
How do you prevent beets from staining your hands and cutting board?
To prevent staining, wear disposable gloves and use a parchment-lined or plastic cutting board. Rubbing your hands with vegetable oil before handling beets also helps.
How can you add a crunchy texture to roasted beet salad?
Add a crunchy texture by incorporating roasted nuts like almonds, walnuts, or pistachios, or seeds such as sunflower or pumpkin seeds.
Try More Ina Garten Recipes:
Ina Garten Roasted Beet Salad Nutrition Facts
Amount Per Serving
- Calories: 280
- Total Fat: 20g
- Saturated Fat: 4g
- Cholesterol: 10mg
- Sodium: 800mg
- Total Carbohydrates: 22g
- Dietary Fiber: 6g
- Sugars: 15g
- Protein: 7g
Ina Garten Roasted Beet Salad
Description
Ina Garten Roasted Beet Salad recipe is made with beets, balsamic vinegar, olive oil, Dijon mustard, arugula, Marcona almonds, and goat cheese this recipe requires 60 minutes of cooking time and serves 4 people.
Instructions
- Preheat the oven to 400°F (200°C).
- Wrap each beet in foil and place on a baking sheet. Roast for 50 minutes to 1 hour until tender. Let them cool for 10 minutes, then peel.
- Mix vinegar, olive oil, mustard, 2 teaspoons of salt, and 1 teaspoon of pepper.
- Cut the beets into wedges and mix with half the dressing, 1 teaspoon of salt, and 1/4 teaspoon of pepper.
- Toss arugula with some dressing and put it on a serving platter. Add beets, almonds, and goat cheese on top. Drizzle with more dressing, sprinkle with salt and pepper, and serve
Notes
- Use good-quality olive oil and fresh balsamic vinegar to enhance the dressing’s flavor, avoiding overly processed or aged ingredients.
Roast beets with consistent size to ensure even cooking, preventing some beets from being undercooked while others are overdone.
Balance the sweetness of the roasted beets with the tanginess of the dressing and the creaminess of the goat cheese to avoid a one-dimensional flavor.
Add roasted nuts or seeds right before serving to maintain their crunch, preventing them from becoming soggy when mixed too early.
Adjust the salt and pepper to taste after mixing the salad to avoid over or under-seasoning, ensuring the flavors are well balanced.
Ina Garten Roasted Beet Salad
