Recipes Nugget Markets Signature Recipes
Roasted Beet, Asian Pear, & Goat Cheese Salad
- Prep time
- 30 minutes PT30M
- Cook time
- 1 hour PT1H
- Yield
- 4 servings
- Difficulty
Roasted beets are a scrumptious addition to this sweet and savory salad highlighted by the flavors and textures of Asian pear, walnuts, and goat cheese.
Ingredients
Sherry Vinaigrette:
- 1 small shallot, minced
- ⅓ cup sherry vinegar
- ½ cup canola oil
- ½ cup walnut oil
Salad:
- 2 red beets, peeled
- 2 gold beets, peeled
- Kosher salt, to taste
- 1 red onion, julienned
- 1 Asian pear, julienned
- 1 Belgian endive, julienned
- 4 ounces goat cheese, for garnish
- ¼ cup walnuts, for garnish
Preparation
Preheat oven to 350°F.
To make the vinaigrette, combine shallots and sherry vinegar in a bowl and whisk in the canola and walnut oils to emulsify.
For the salad, cut beets into ½-inch wedges and place in separate bowls. Toss each bowl of beets with 4 tablespoons sherry vinaigrette. Season with salt and transfer to separate parchment-lined baking sheets. Roast for 20–25 minutes, or until beets are tender, then remove from oven and let cool.
in a sauté pan on medium heat, sauté the red onions until caramelized and tender, then let cool.
Combine beets and red onions then toss with ½ cup of sherry vinaigrette and season with salt and pepper to taste.
Separately, combine Asian pear and endive and toss with sherry vinaigrette. Place the dressed endive and Asian pear on a serving plate, then top with roasted beets and caramelized onions and garnish with crumbled goat cheese and walnuts.
Any excess vinaigrette can be held in the refrigerator for up to 5 days.
Techniques used in this recipe:
- julienne
- julienne: vegetables, potatoes, or other items cut into strips; 1/8-inch square x 1 to 2 inches is standard. Fine julienne is 1/16-inch square.
- mince
- mince: to chop into very small pieces.
- roast
- roast: a dry heat cooking method in which items are cooked in an oven or on a spit over a fire.
