Roasted Golden Beet Salad with Dijon Vinaigrette
Notes
6 large golden beets (about the size of a baseball)
3 Tbsp. Olive oil
4 cloves garlic, lightly crushed
Salt and pepper, to taste
1/4 cups roasted sunflower or pumpkin seeds
Juice from 1 lime
1/2 small shallot, about 1/8 cup
1 Tbsp. Dijon mustard
2 Tbsp. honey
2 Tbsp. Fresh chives, chopped
1/4 cup Pecorino Shavings (Can also use Parmesan, Asigo or hard goat cheese)
Preheat oven to 375. In a large bowl, toss the beets and garlic in olive oil and sprinkle with salt and pepper. Wrap the beet and garlic mix in foil and seal tightly. Place on a baking dish and roast for about an hour or until beets are tender. Unwrap and allow to cool. Save the roasted garlic for another dish.
Once cool, peel beets and cut into large wedges or chunks, your choice, for servings. Place into a large bowl.
Place the lime juice, shallots, honey and mustard in a blender and allow to sit for about 10 minutes. Pulse for a few seconds and then begin to slowly add the olive oil in through the top, allowing time for the mixture to emulsify. Season with salt and pepper to taste.
Drizzle about half of the vinaigrette over the prepared beets, tossing well to coat thoroughly. Place the beets on a serving dish and sprinkle with sunflower or pumpkin seeds, chopped shallots and large cheese shavings. Serve at room temperature with the rest of the vinaigrette on the side.
Beets can be roasted ahead of time but need to be at room temperature for serving.
