Carla's Beet Salad

Carla's Beet Salad

Contributed by : Jill Kanwischer

jill-kanwischer-20220608231807

Canadian Recipes : Salad Recipes

Carla Hope, who joined the ladies' dinner group alongside her best friend Kathy Laughland, brought a lot of joy and energy to Veronika’s colour-themed party. With her infectious laugh and vibrant personality, Carla made sure her contribution was just as lively. Assigned the colour red, she whipped up a delicious beet salad and paired it with refreshing cranberry juice.

Carla always adds a spark of fun to the group, making every gathering even more enjoyable.

Total Time

Not Mentioned

Prepare Time

20 minutes

Cook Time

Not Mentioned

Recipe Servings

6 - 8

Ingredients of
Carla's Beet Salad

Vinaigrette

2 tablespoons honey
1 1/2 tablespoons Dijon mustard
3 tablespoons red wine vinegar
1 1/2 tablespoons minced shallots
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup plus 2 Tbsps vegetable oil

Salad

10 ounces mixed greens
About 1/2 lb vacuum-packed roasted beets, cut into wedges (see note)
1/2 cup walnuts, coarsely chopped
3 ounces goat cheese

How to Make
Carla's Beet Salad

Vinaigrette

In a small bowl, whisk together the honey, Dijon mustard, red wine vinegar, shallots, salt and pepper.
Whisking constantly, slowly add the oil in a steady stream. (Alternatively, add all the ingredients to a jar, cover with the lid, and shake vigorously to blend.)
Taste and adjust seasoning if necessary.

Salad

Place the greens in a large bowl, drizzle with about half of the vinaigrette and toss to combine.
Add as much of the remaining vinaigrette as desired and toss again.
Arrange the greens on a large platter or divide onto plates, then top with beets, walnuts and goat cheese. Serve immediately.

Notes

If you'd like to roast your own beets, you'll need 1 bunch of medium beets (about 3). Preheat oven to 425°F and set an oven rack to the middle position. Wipe or scrub the beets clean, then trim stems down to one-inch (leave "tails" on). Place the beets on a large piece of aluminum foil, drizzle with 1 tablespoon olive oil, then wrap foil around the beets to form a neat packet. Roast directly on a rack in the middle of the oven until tender, about 1 hour. Test for doneness by piercing the largest beet with a knife. If it enters easily, it's done. Unwrap the beets and let sit until cool enough to handle. Use your hands or a paring knife to peel the skin, then cut into wedges. Make-Ahead Instructions: The vinaigrette can be made up to 4 days ahead and stored in the refrigerator. Before serving, let sit out at room temperature for about 30 minutes, and then shake to re-emulsify.