Sy's Golden Beet Salad
(but any color beet will do)
3-4 lbs fresh beets or 2 16 oz. cans
1 Tbsp honey
1/4 c balsamic vinegar
1 avocado, cubed*
1/2 c dry-roasted walnuts
1/2 c dried cranberries
crumbled goat cheese
*A nice substitute for avocado is 1-2
oranges peeled and cut into bite-sized
pieces
To roast beets:
Preheat the oven to 350 degrees.Rinse all dirt and debris if using fresh beets and then spread them on a baking sheet. Drizzle with olive oil as well as salt and pepper and stir to coat.
Roast the beets until tender. Timing will vary depending on the size and quantity of the beets and how fresh the beets are, as fresher beets will cook faster. For smaller, fresher beets, start checking them for tenderness at about 30 minutes, but larger beets could take 45 minutes to an hour ( to cut cooking time cut beets in half).
Remove the beets from the oven and let cool completely.
To make the salad:
Once the beets are cool enough to handle, peel and cut them into bite-sized pieces and place in an oven-safe baking dish.
In a separate bowl, mix the balsamic vinegar and honey, and drizzle over the beets.
Reduce the heat of the oven to 325 degrees and cook the beet mixture for 15 minutes more.
Allow to cool, then add walnuts, dried cranberries, goat cheese and avocado.
1 Tbsp honey
1/4 c balsamic vinegar
1 avocado, cubed*
1/2 c dry-roasted walnuts
1/2 c dried cranberries
crumbled goat cheese
*A nice substitute for avocado is 1-2
oranges peeled and cut into bite-sized
pieces
To roast beets:
Preheat the oven to 350 degrees.Rinse all dirt and debris if using fresh beets and then spread them on a baking sheet. Drizzle with olive oil as well as salt and pepper and stir to coat.
Roast the beets until tender. Timing will vary depending on the size and quantity of the beets and how fresh the beets are, as fresher beets will cook faster. For smaller, fresher beets, start checking them for tenderness at about 30 minutes, but larger beets could take 45 minutes to an hour ( to cut cooking time cut beets in half).
Remove the beets from the oven and let cool completely.
To make the salad:
Once the beets are cool enough to handle, peel and cut them into bite-sized pieces and place in an oven-safe baking dish.
In a separate bowl, mix the balsamic vinegar and honey, and drizzle over the beets.
Reduce the heat of the oven to 325 degrees and cook the beet mixture for 15 minutes more.
Allow to cool, then add walnuts, dried cranberries, goat cheese and avocado.
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