thepioneerwoman
Roasted Beet Salad
Combine beets, candied hazelnuts, grapefruit, lettuce, and vinaigrette to make a delicious roasted beet salad just like the one at The Merc.
👥 4 Servings⏱️ Prep & Cook: 1h 35m⏳ Prep: 45 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●knife
- ●oven
- ●blender
- ●skillet
- ●baking sheet
- ●bowl
📝 Preparation Steps
1
For the vinaigrette: Preheat the oven to 400 ̊. Place the red beets on one sheet of foil and the yellow beets on another. Drizzle with olive oil and season with salt and pepper. Wrap tightly in the foil and roast until the beets are tender when pierced with a knife, 40 to ⏱️ 50 minutes. Let cool in the foil. Leave the oven on.
medium beets (2 red, 2 yellow; about 1 1/4 pounds total)4
2
Unwrap and peel the beets. Chop enough red beets to yield 1/3 cup and put in a blender. Slice the remaining beets into wedges and reserve. Add the red wine vinegar, pickled ginger, honey, 1⁄4 teaspoon salt and a few grinds of pepper to the blender and blend until almost smooth. With the blender running, add the 1⁄4 cup olive oil and blend until smooth.
medium beets (2 red, 2 yellow; about 1 1/4 pounds total)4
3
For the candied hazelnuts: Spread the nuts on a baking sheet and bake until light golden, about ⏱️ 4 minutes. Combine the sugar and 2 tablespoons water in a small skillet over medium-low heat. Once the sugar dissolves, add the nuts and cook, stirring occasionally, until the sugar syrup thickens and coats the nuts but has not started to crystallize, 4 to ⏱️ 5 minutes. Spread on a silicone mat or nonstick baking sheet and sprinkle with salt. Let cool, then chop.
4
For the salad: Cut the ends from the grapefruits and cut off the peel. Cut into segments and place in a small bowl. Cut the goat cheese into 4 rounds, then cut each round into 4 pieces.
5
To assemble, spread a dollop of the beet vinaigrette on each of 4 plates. Arrange the sliced beets on top, then stick the lettuce in the center of the beets. Arrange the grapefruit segments and cheese around the beets and sprinkle with the candied hazelnuts. Finish each salad with a drizzle of aged sherry vinegar and sprinkle with chives.
medium beets (2 red, 2 yellow; about 1 1/4 pounds total)4Aged sherry vinegar, for drizzling
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