Roasted Golden Beet Salad with Shallot Vinaigrette Tarifi

Malzemeler

• 2 tablespoons white balsamic vinegar2 teaspoons Dijon mustard1 small shallot, finely minced1 clove garlic, pressedsalt and freshly-ground black pepper to taste1/2 cup good-quality olive oil

Hazırlanışı

1. Whisk together vinegar, Dijon, shallot, garlic, salt, and pepper in a small bowl. Gradually stream in olive oil and whisk until well blended.
2. Preheat the oven to 400 degrees F (200 degrees C). Wrap beets individually in aluminum foil, and place on a baking sheet. 
3. Roast in the preheated oven until tender when pierced with a fork or knife, about 1 hour.
4. Remove beets from the foil, and allow to cool enough to handle, about 15 minutes. Using a paper towel, gently rub off the skins, or if you prefer, use a paring knife. Cut beets in half lengthwise and then cut into 1/4 inch slices.
5. Combine salad greens and blueberries in a large bowl and toss with enough dressing to moisten. Arrange the beet slices, pecans, and feta cheese on top, drizzle with additional dressing, and serve.

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