Beet & Chèvre Salad with Honeyed Shallot Balsamic Vinaigrette

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Beet & Chèvre Salad with Honeyed Shallot Balsamic Vinaigrette

Course: Salad

Servings: servings

Calories: 321kcal

Ingredients

2 large beets
5 tablespoons extra-virgin olive oil , divided use
3 medium shallots , peeled and diced
1 clove garlic , minced
3 tablespoons balsamic vinegar
1 tablespoon honey
Juice of 1 lemon
Salt and pepper , to taste
1-2 cups fresh spinach
4 ounces soft chèvre , cubed
¼ cup shelled sunflower seeds (salted or unsalted)
Fresh mint , for garnish

US Customary - Metric

Instructions

Preheat the oven to 350ºF.
Use a knife to remove the tops and the tips of the beets. Then peel the outside with a vegetable peeler. Cube them into bite-size pieces. Toss them in a bowl with 1 tablespoon of the olive oil. Spread them on a baking pan and roast in the oven, uncovered, for about 45 minutes or until they are tender.
Heat 1 tablespoon of the olive oil in a pan on medium heat. When hot, add the diced shallots and minced garlic. Sauté until softened and browned.
Remove from the pan and let cool until not too hot to touch.
In a bowl, whisk together the cooked shallots and garlic, remaining 3 tablespoons of olive oil, balsamic vinegar, honey, lemon juice, and salt and pepper.
Divide the spinach, roasted beets, chèvre, and sunflower seeds between 4 bowls. Drizzle with dressing to taste and serve.

Notes

Transportation Suggestions: Package the spinach separately from the other salad components to keep it from wilting. The dressing transports very well in a mason jar. Pack with an ice pack to keep the cheese cool.

Nutrition