winter salad recipe beets goat cheese

Here is a hip twist on traditional balsamic vinaigrette.  This dressing is a beautiful magenta color from the addition of a cooked beet, and has a very mild and slightly sweet flavor.  Lovely for Valentine’s Day because of the color, and a nice change for a winter salad when few vegetables are in season.  

 

winter salad dressing recipe

Once you have the beet cooked, which can be done up to 3 days in advance, the vinaigrette comes together in a matter of minutes.  I like to toss this vinaigrette with mesclun greens and top with crumbled goat cheese and toasted walnuts, pistachios or almonds.  This vinaigrette will keep for 1 week refrigerated in an air-tight container; bring to room temperature before serving.

Balsamic Beet Vinaigrette

Balsamic Beet Vinaigrette

A beautiful way to dress a winter salad. Toss the dressing with 8 cups of lettuce (mesclun greens work well) and top with goat cheese and toasted walnuts, if you'd like.

Ingredients

  • 1 small beet (about 2 oz)
  • 1/4 cup olive oil
  • 2 Tbs. balsamic vinegar
  • 1/2 lemon juiced about 2 Tbs.
  • 1 small clove garlic
  • 1/8 tsp. kosher salt
  • 1/8 tsp. fresh-ground black pepper
  • Place unpeeled beet in small saucepan and cover with water. Boil over high heat 15-20 minutes, or until fork tender. Drain, and run cold water over boiled beet. Peel beet by rubbing skin off under cold running water. Cut beet into eighths and set aside.
  • Place garlic in bowl of food processor and pulse until minced. Add beet pieces, olive oil, vinegar, lemon juice, salt and pepper. Blend until smooth, scraping down sides as needed.
http://stylishspoon.com/2013/02/04/balsamic-beet-vinaigrette/