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Roasted Beet and Goat Cheese Salad with Honey Mustard Dressing

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My brother-in-law makes delicious roasted beet stacks with layers of goat cheese. They are fantastic alongside some barbecued beef. Inspired by his stacks, I have created a beet salad that I think accomplishes close to the same flavour experience, but is less time-consuming if you’re feeding a large crowd.

  • Serves

    4-6

  • Total Time

    1 hour

Ingredients

Salad

  • 2 large beets, greens removed
  • 1 tbsp olive oil
  • 1/2 cup sunflower seeds
  • 4 oz. soft goat cheese, crumbled
  • 4-6 oz. mixed greens, washed and dried

Dressing
Makes 1 cup

  • 1/4 cup Dijon mustard
  • 1/4 cup honey
  • 1 tsp salt
  • 1/4 cup apple cider vinegar (can also use white wine vinegar)
  • 1/2 cup light olive oil

Special Equipment: Stand blender

Directions

  1. Preheat the oven to 350F.
  2. Wash and dry each beet. Wrap each beet individually into a small piece of foil, drizzling a little of the olive oil on top of the beet before sealing the foil. Transfer the foil packets to a sheet pan and roast in the oven for approximately 45 minutes-1 hour, or until a knife can be easily inserted into the center of the beet. Remove from the oven and set aside to cool.
  3. While the beets are cooking, make your dressing. Combine all of the ingredients together in a stand blender and blend until smooth. Set your dressing aside.
  4. In a dry skillet over medium-low heat, toast the sunflower seeds until they start to colour slightly and become fragrant, about 3-5 minutes. Remove from the pan and allow to cool.
  5. Once the beets are cool enough to handle, peel the skin off with your hands or by rubbing the beets, one at a time, between 2 paper towels. Cut the peeled beets into rough 1-inch cubes and set aside.
  6. When ready to serve, place the lettuce in a large serving bowl. Drizzle some of the dressing over top and toss to combine. Top with the roasted beet cubes and crumbled goat cheese. Drizzle with a little more of the dressing and sprinkle with the toasted sunflower seeds. Once you’ve added the beets, be sure not to toss the salad as they will discolour the goat cheese. Serve immediately.

Cook’s Note: Peeling roasted beets can be a messy job. I like to use some disposable kitchen gloves for this job.

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