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Roasted Beet & Shallot Salad

This recipe is from Susie Middleton's book, The Fresh & Green Table, Delicious Ideas for Bringing Vegetables into Every Meal.

Roasted Beet & Shallot Salad with Mint & Sopressata Crisps

1.    To roast the beets and shallots: Preheat oven to 450. Line a heavy ceramic or pyrex baking dish with two pieces of criscrossed foil and brush the bottom with 1 tbsp of olive oil. Halve the scrubbed and trimmed but unpeeled beets through the stem and place the cut sides down on the cutting board and then cut into 3/4 inch wedges. Toss in a bowl with 2 tbsp of olive oil and 3/4 tsp of salt. Arrange the wedges in a single layer on the foil lined pan. Toss 7 or 8 peeled and halved small shallots with 2 tsp of olive oil and a big pinch of salt, then sprinkle them over the beets. (They can brown a little too much on the bottom of the pan). Fold in the ends of the foil and crimp to make a flat and airtight package. Roast for an hour and twenty minutes. Remove from the oven, peel back the foil (careful of the steam!), and see if a knife will glide easily through the beets. If not, flip the beets over, reseal the foil, and roast for another 10 minutes or so.

2. to make the salad: comine torn leaves of escarole and/or frisee, ribbons of radicchio, and 1/8 cup thinly sliced fresh mint leaves. In a small bowl, whisk together 1 tbsp plus 1 tsp sherry vinegar, 1 tbsp plus 1 tsp maple syrup, and 1 tsp Dijon mustard. Heat 3 tbsp of olive oil and 1 tsp minced garlic over medium-low heat. When the oil is hot and the garlic begins to simmer, cook for about 30 seconds more to infuse the oil (but do not brown the garlic).  Add the vinegar mixture and a big pinch of salt and whisk immediately as the mixture bubbles up. Reduce the heat to low and continue whisking for 1 minute to bring the vinaigrette together somewhat (it won’t be completely blended).

3. Spoon 3 to 4 tbsp of the warm dressing over the greens and sprinkle with a little salt. Toss well, taste, and add more dressing, if needed. Pour the remaining dressing over the beets and shallots in a mixing bowl, toss, and serve with the greens. Finish with 3/4 cup crumbled blue cheese – a sweet, creamy one like Maytag, 1/3 cup toasted walnuts, more thinly sliced fresh mint, and crisped sopressata slices if you like. Serve with crusty bread, grilled bread, or crostini and enjoy!

This entry is related to the following products. Click on any of them for more information.
Garlic, Greens: Radicchio, Shallot, Beet, Mint, Greens: Escarole, English Walnuts, Maple Syrup, Frisee,