This recipe was given to me by my friend Kristin – thank you, Kristin. Beets are so healthy and I am always looking for interesting and delicious ways to serve them. Beets are very nutritious and are very good for the digestive system. This recipe is both interesting and delicious – give it a try! Enjoy!
4 medium beets
2 Tbsp unsalted butter
½ cup sliced almonds
salt & pepper to taste
2 Tbsp red wine vinegar
1 Tbsp freshly squeezed lemon juice
1 tsp Dijon mustard
4 Tbsp olive oil
10 cups torn assorted lettuce green such as red and green leaf lettuce, romaine, arugula, Boston or radicchio
½ cup fresh goat cheese, crumbled
- Preheat oven to 425 degrees. Trim beets and place in a large piece of foil. Tightly crimp foil to seal and roast until tender, about 1 ½ hrs. Cool, peel and cut beets into 1 inch pieces.
- Melt butter in small skillet over medium-high heat. Add almonds, lower heat to medium and cook, stirring often until light golden brown – about 3 minutes. Drain on paper towel and season with salt and pepper.
- Combine vinegar, lemon juice and mustard in a large bowl. Whisk until blended and smooth. Whisk in olive oil, and season with salt and pepper to taste. Toss lettuce into the dressing, coating well. Toss in beets, sprinkle with goat cheese and almonds. Serve cold.