Wednesday, January 30, 2013

Roasted beet and apple salad

Before you make this salad, do yourself a favor and go out and pick up some goat cheese, it will put it over the top.  This kind of turned into a "I have 3 pounds of roasted beets, what should I do with them?" situation, and I kind of hate lettuce but I buy it anyway, then remember I don't like it.  Issues, I tell you.

  • A few handfuls of romaine lettuce (or whatever lettuce you like), chopped
  • 1 cup of roasted beets, diced (if you've made your beets ahead of time, toss them in some coconut oil in a skillet and warm them up a bit)
  • 1/4 of a Granny smith apple, diced
  • 1/2 of a roasted red onion*, sliced
  • 2T chopped pecans
  • 2T red wine vinegar
  • 1T olive oil
  • 1t dijon mustard
  • 1t lemon juice
  • Salt & Pepper to taste
How are you going to roast the red onion, you ask?  Simple.  Take a whole red onion, thinly sliced, and toss it with 1-2 tablespoons of olive oil and sprinkle with salt and roast at 400 degrees for about 30 minutes.  Remove and toss in 1 tablespoon of balsamic vinegar.

In a large bowl combine all of your ingredients and if you're nice, this will serve two.  If you're selfish and hungry (and live alone like I do), this will make one big salad.  The flavor of the roasted beets paired with the crisp apple and mellow onions are kind of awesome.

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