Marinated Beet Salad With Garlic Confit Vinaigrette

Name: Marinated Beet Salad With Garlic Confit Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the garlic confit; 1/2 cup extra-virgin olive oil; 2 large heads garlic, bottoms cut off, broken into cloves, and peeled; 2 fresh bay leaves; For the marinated beet salad; 8 medium beets with greens (about 2 bunches); 1 pinch sea salt, plus more to taste; 6 oil-poached garlic cloves (from the recipe above); 2 tablespoons raspberry wine vinegar; 1 tablespoon garlic-infused extra-virgin olive oil (from the recipe above); 1 teaspoon grainy mustard; 1 teaspoon soy sauce; 1/2 teaspoon maple syrup; 1/4 teaspoon smoked paprika; 1/4 teaspoon ground cayenne pepper (according to taste); 3 green onions

Servings: persons

For the garlic confit
1/2 cup extra-virgin olive oil
2 large heads garlic, bottoms cut off, broken into cloves, and peeled
2 fresh bay leaves
For the marinated beet salad
8 medium beets with greens (about 2 bunches)
1 pinch sea salt, plus more to taste
6 oil-poached garlic cloves (from the recipe above)
2 tablespoons raspberry wine vinegar
1 tablespoon garlic-infused extra-virgin olive oil (from the recipe above)
1 teaspoon grainy mustard
1 teaspoon soy sauce
1/2 teaspoon maple syrup
1/4 teaspoon smoked paprika
1/4 teaspoon ground cayenne pepper (according to taste)
3 green onions

1
Heat a small saucepan over medium heat. Add the oil, garlic cloves, and bay leaves. Edge the heat to medium-low-just enough heat that oil bubbles ever so gently. Cook until garlic is fragrant and cooked through, 30 to 40 minutes. Discard the bay leaves.
2
Pour into a jar, cool, and seal. Use the garlic oil and poached cloves for cooking. Garlic will keep up to 4 weeks in the fridge.
3
Preheat oven to 350u00b0 F.
4
Scrub the beets. Trim all but 1/4 inch of the greens and reserve. Set whole beets in a deep baking dish, add water to a 1/4-inch depth, sprinkle beets generously with sea salt, and cover tightly with foil. Roast beets for 40 to 50 minutes, or until fork tender. Run beets under cold water and peel off skins. Trim the tops and then slice beets into 1/2 inch-thick wedges.
5
In a small bowl, use a fork to mash the garlic. Whisk in the raspberry wine vinegar, olive oil, mustard, soy, maple, and spices, along with a generous pinch of sea salt.
6
In a large bowl, toss beets with vinaigrette. Cover and set in fridge to marinate-preferably overnight, but for at least an hour.
7
Just before serving, chop 1 bunch beets greens and mince the green onions. Toss greens and green onions with the beets, adjust salt and acid levels, and serve. (Note: Things are going to get very pink-to preserve the green hue of the beet tops, leave a few out of the mix and tuck in or scatter around the salad when plating.)

632

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: For the garlic confit, 1/2 cup extra-virgin olive oil, 2 large heads garlic, bottoms cut off, broken into cloves, and peeled, 2 fresh bay leaves, and more.

Yes, Marinated Beet Salad With Garlic Confit Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!