Roasted Beet Salad
I love roasting vegetables for a salad, in particular beets. This salad combines all flavours sweet, earthy, bitter, nutty, salty and peppery. This dish is perfect for any time of year and is easy to prepare. I had a bottle of balsamic reduction already on hand, but you can easily make your own by simmering and reducing down balsamic vinegar with a sweet pairing of choice (i.e brown sugar, maple syrup or honey).
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Ingredients:
- 2 to 3 large beets
- ½ cup arugula
- ¼ cup chopped walnuts
- 2 tablespoons golden raisins
- 2 to 3tablespoons shaved parmesan
- 2 tablespoons balsamic reduction
- 1 tablespoon olive oil
- Kosher salt
- Fresh ground black pepper
Instructions:
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