Roasted-Beet Salad With Goat Cheese, Eggs, Pomegranate, And Marcona Almond Vinaigrette Recipe Recipe

Name: Roasted-Beet Salad With Goat Cheese, Eggs, Pomegranate, And Marcona Almond Vinaigrette Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds (675g) beets, peels on, greens removed, scrubbed clean; 1 tablespoon (15ml) vegetable oil; Kosher salt and freshly ground black pepper; 1/4 cup (70g) toasted Marcona almonds, roughly chopped (see note); 1 tablespoon (15ml) honey; 1 tablespoon (15ml) sherry vinegar; 1 tablespoon finely minced shallot (about 1 small); 3 tablespoons (45ml) extra-virgin olive oil; 1/2 cup pomegranate seeds; 2 small white onions, finely sliced (about 1/2 cup); 4 ounces (110g) goat cheese; 2 to 3; , quartered; 1/2 cup (1/2 ounce) leaves from the center of 1 head of celery

Servings: persons

1 1/2 pounds (675g) beets, peels on, greens removed, scrubbed clean
1 tablespoon (15ml) vegetable oil
Kosher salt and freshly ground black pepper
1/4 cup (70g) toasted Marcona almonds, roughly chopped (see note)
1 tablespoon (15ml) honey
1 tablespoon (15ml) sherry vinegar
1 tablespoon finely minced shallot (about 1 small)
3 tablespoons (45ml) extra-virgin olive oil
1/2 cup pomegranate seeds
2 small white onions, finely sliced (about 1/2 cup)
4 ounces (110g) goat cheese
2 to 3
, quartered
1/2 cup (1/2 ounce) leaves from the center of 1 head of celery

1
Preheat oven to 375u00b0F. Fold a 12- by 24-inch sheet of aluminum foil in half to form a square. Crimp two edges to form a pouch. Toss beets, vegetable oil, and salt and pepper to taste in a medium bowl until coated. Add to pouch and crimp remaining edge to seal. Place on a rimmed baking sheet and place in oven. Roast until beets are completely tender and a toothpick or cake tester inserted into beet through foil shows little to no resistance, about 1 1/2 hours. Remove from oven and allow to cool.
2
Combine almonds, honey, vinegar, and shallots in a medium bowl. Whisking constantly, slowly drizzle in olive oil. Season dressing to taste with salt and pepper.
3
When beets are cool enough to handle, peel by gently rubbing skin under cold running water. Cut beets into 1 1/2-inch chunks.
4
Toss beets, pomegranate, onion, and dressing together in a large bowl. Transfer to a plate. Garnish with goat cheese, boiled eggs, and celery leaves. Serve immediately.

327

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 1 1/2 pounds (675g) beets, peels on, greens removed, scrubbed clean, 1 tablespoon (15ml) vegetable oil, Kosher salt and freshly ground black pepper, 1/4 cup (70g) toasted Marcona almonds, roughly chopped (see note), and more.

Yes, Roasted-Beet Salad With Goat Cheese, Eggs, Pomegranate, And Marcona Almond Vinaigrette Recipe 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.

Roasted-Beet Salad With Goat Cheese, Eggs, Pomegranate, And Marcona Almond Vinaigrette Recipe

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