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Roasted Beet Salad with Blue Cheese, Candied Pecans, and Honey-Mustard Vinaigrette

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PREP TIME
15 min
COOKING TIME
60 min
TOTAL TIME
135 min
SERVINGS
4 servings
Dinner
Roasted Beet Salad with Blue Cheese, Candied Pecans, and Honey-Mustard Vinaigrette
Ingredients
  • 4 medium beets
  • 1 tablespoon butter
  • 1 sweet onion, chopped
  • 1/4 cup micro greens
  • 2 tablespoons candied pecans
  • 2 tablespoons crumbled blue cheese
  • 2/3 cup olive oil
  • 1/2 cup balsamic vinegar
  • 2 tablespoons Dijon mustard
  • 1 tablespoon honey
Instructions
1
Start by submerging beets in a large saucepan and adding sufficient water to cover them by about 1 inch; then, bring the mixture to a rolling boil.
2
Reduce heat to a moderate-low setting and cover the saucepan, allowing the beets to simmer until their skins begin to separate, approximately 20 minutes.
3
Next, preheat your oven to a moderate temperature of 300 degrees F (150 degrees C) and lightly grease a baking dish.
4
Once the beets have finished simmering, carefully remove them from the saucepan and discard their skins. Then, cut them into halves or quarters based on their size.
5
Transfer the beet pieces to the prepared baking dish and roast them in the preheated oven until they have developed a deep color and are almost tender, but still retain some firmness, around 30 to 40 minutes.
6
Allow the roasted beets to cool down before cutting them into smaller cubes, roughly 1/2 inch in size.
7
Transfer the cooled beet pieces to a bowl and prepare for the next step.
8
Combine olive oil, balsamic vinegar, Dijon mustard, and honey in a sealed container for the honey-mustard vinaigrette. Close the lid and shake the mixture to combine its ingredients.
9
Pour the prepared vinaigrette over the cooled beets and refrigerate them for 1 to 2 hours, allowing the flavors to blend together.
10
During this time, heat butter in a skillet over low heat and add sliced onions. Cook the onions until they are caramelized, taking around 15 to 25 minutes.
11
Once the onions have finished cooking, remove them from heat and let them cool down before chopping them into smaller pieces.
12
Arrange a portion of the marinated beets in a circular pattern on four salad dishes.
13
Layer the onions and micro greens over the beets, followed by a sprinkle of blue cheese and some chopped pecans.
14
Drizzle any remaining beet vinaigrette over the salads, if desired.