• Home
  • Services/Classes
  • Food Writing
  • Cookbooks
  • Travel
  • Sources/Links
  • Contact

Mixed Greens with Roasted Beets and Garlic

January 10, 2009 | Salads

Sorry that I’ve been away from the blog for a few days – my sister in law from St. Louis flew into Denver on Tuesday to help drive our mother in law to LA where she’s moved to live. We had quite an adventurous ride, beginning with a 3-hour delay on Wednesday morning with Vail Pass closed, a quick stop at the Bellagio in Vegas for the night on the way (very little gambling but lots of laughs and a great view of the strip), and about 20 hours of driving through mostly barren countryside, but we made it!

I’m back now and thought I’d share one of my favorite winter salad recipes with you (I, for one, need to eat more salad and veggies and less cookies and potato chips – thought you might like to join me!). Winter is beet season, and for all of you who think you hate beets (Lynn), try them roasted like this and I think you’ll find yourself a convert like many of my dinner guests!
Mixed Greens with Roasted Beets and Garlic
Serves 4

2 beets, red, orange or yellow (or mixed)
8-12 cloves garlic, peeled
2 tablespoons extra virgin olive oil
6-8 cups mixed salad greens
1/4 cup pine nuts, toasted
4 ounces crumbled goat cheese
1 small minced shallot
3/4 cup extra virgin olive oil, plus 1 tablespoon
1/3 cup sherry vinegar
1 teaspoon Dijon mustard
1 teaspoon salt
1 teaspoon cracked black pepper

Preheat oven to 400°. Peel beets and cut into 8 wedges or thick slices. Toss beets and garlic with olive oil and spread on a aluminum foil lined baking sheet. Roast in the oven until browned and tender, about 45 minutes, being careful not to burn the garlic (remove garlic earlier as it begins to brown). Remove from oven and cover with aluminum foil; set aside.

Sauté shallots in 1 tablespoon olive oil until translucent. Transfer to a blender and add remaining ingredients for the dressing; puree. In a large bowl, toss the salad greens with some dressing (you’ll have more than you need). To serve, mound some dressed greens on a salad plate; add some roasted beets and garlic and top with some toasted pine nuts and goat cheese. Offer cracked pepper table side.

Note: If you hate goat cheese like my husband, try used shaved Parmigiano Reggiano – just make sure to get a high quality piece of cheese.

Leave a Reply



Restaurant Reviews

  • fish tacos
  • chinese takeout
  • pasta pugliese
  • 12 manhattan new york the modern moma brie souffle
  • the-infinite-monkey-theorem-barrel-tasting-lab-collage-2
  • steubens blackened chicken club
  • the kitchen upstairs boulder

My Cookbooks

TASTING_COLORADO_FRONTCOVER

Taste_of_Washington_FRONTCOVER

Search by Ingredient

almonds apples arugula Asian asparagus avocado bacon balsamic basil beans beef beets bison braising broccoli brunch butter cabbage cake carrots celery cheese chicken chiles chili chocolate cilantro coconut cookbook cookies corn cranberries CSA cucumber curry dips eggplant eggs fennel feta cheese gardens garlic giveaway goat cheese grains grilling herbs ice cream Italian kale lamb leeks leftovers lemon lime Mexican mint muffins mushrooms nuts oats olive oil onions orange pancetta parsley peppers pesto pickles pine nuts pizza plums pork potatoes quinoa rice ricotta roasting salmon sausage shrimp soy spaghetti spinach squash stews strawberries sushi sweet potatoes swiss chard tarragon Thanksgiving tomatoes tortillas tuna turkey vegetarian vinegar yogurt zucchini

About Michele



Chef Profile - CO Homes & Lifestyles

CHL with books 7-2014
Get the Cooking with Michele ® Newsletter
Email:

International Food Blogger Conference 2014 Seattle

Get Involved


Other Stuff

Follow Michele Morris / Cooking with Michele's board Party Food - Great Appetizers on Pinterest.


my foodgawker gallery




Sommelier Courses and Wine Classes from the International Wine Guild Wine School

The International Wine Guild Wine School



MyFreeCopyright.com Registered & Protected

Archives