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Roasted Golden and Red Beet Salad View Larger

Roasted Golden and Red Beet Salad

Ingredients:

  • 2 red beets
  • 2 golden beets
  • 1 bunch asparagus
  • 1 red onion
  • 1 cup goat cheese
  • 1/2 French baguette
  • 1 handful mesculun greens
  • Salt and pepper
  • Stonewall Kitchen Balsamic Fig Dressing, Olive Oil & Balsamic Dressing, Champagne Shallot Walnut Dressing, or Maple Balsamic Dressing

Directions:

  1. Peel, halve and slice beets, creating 1/4 inch half-moons.
  2. Add to salted, boiling water; cook till fork-tender (do not over cook). Add trimmed asparagus to the water for 2 minutes, strain and cool.
  3. Slice red onion into 1/2 inch rings.
  4. Toss beets with olive oil and salt and pepper. Combine with onion and roast in a 400 degree F oven for 15 minutes.
  5. Brush slices of baguette with olive oil and top with goat cheese. Toast at 400 degree F until golden brown.
  6. Arrange mesculun in the center of the plate with a small pile of beets perched atop. Place a small bunch of asparagus on top of the beets, drizzle with Stonewall's dressing, and garnish with the goat cheese crouton.

Ship To: 

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Maple Balsamic Dressing
Maple Balsamic Dressing Item: 141107 $7.95

Quantity

In Stock

Olive Oil & Balsamic Dressing
Olive Oil & Balsamic Dressing Item: 141108 $7.95

Quantity

In Stock

Champagne Shallot Walnut Dressing
Champagne Shallot Walnut Dressing Item: 141111 $7.95