Roasted Beet & Shaved Root Vegetable Salad
Servings: 4 to 6
Ingredients
For the salad:
- 4 golden beets (2 cups)
- Kosher salt, to taste
- 2 radishes
- 1 or 2 carrots
- ¼ cup dried tart cherries
- 2 cups bite-size torn radicchio
- ¼ cup parsley leaves
- ¼ cup torn basil leaves
- 2 oz Manchego cheese
For the vinaigrette:
- 1 ripe pear, seeded and chopped
- 1 Tbsp Dijon mustard
- 2 garlic cloves
- ½ cup olive oil
- 1 shallot, chopped
- ¼ cup apple cider vinegar
- Kosher salt, to taste
- Black pepper, to taste
Directions
- To make the salad: Preheat the oven to 350º.
- Wash and scrub the beets, and then season them with a pinch of salt.
- Wrap the beets in aluminum foil, place them on a baking sheet, and bake them until fork tender, about 1 hour. Allow them to cool to the touch, peel them with a towel or paring knife, cut them into quarters, and set them aside.
- In the meantime, carefully shave the radishes and carrots with a mandoline into a bowl of ice water and set them aside to get crispy until you need them.
- To make the vinaigrette: In a blender, combine the pear, Dijon mustard, garlic, olive oil, shallot, and cider vinegar and purée until fully emulsified and smooth.
- Season the vinaigrette with salt and pepper. Set aside.
- To compose the salad: Drain the radishes and carrots, and pat them dry with a paper towel.
- In a large salad bowl, combine the beets, radishes, carrots, tart cherries, radicchio, parsley, and basil.
- Using a veggie peeler, shave the Manchego cheese over the salad.
- Drizzle 3 tablespoons of the vinaigrette over the salad. Serve the extra vinaigrette on the side.