Slow-Roasted Beet Salad

Recipe

This will make the most skeptical beet fans become believers!

Serves 6

Get ready to fall in love with beets once more! This salad, which combines creamy goat cheese, tangy citrus vinaigrette, and earthy roasted beets, will change your game. Now let's get to the tasty part:

 Ingredients:

Rock salt (or coarse/kosher salt)

6 large beets, scrubbed and cut into chunks

2 tbsp olive oil

¾ cup chopped toasted sunflower seeds

2 shallots, minced

2 tbsp chopped fresh flat-leaf parsley

Citrus Vinaigrette (see recipe below)

3 small bunches of mâche lettuce

8 oz creamy fresh goat cheese

How to Make:

1. Preheat your oven to 325°F.

2. Line a baking dish with a layer of rock salt.

3. Rub the beets with olive oil and place them on the salt. Roast for about 90 minutes until tender.

4. Remove the beets from the salt and let them cool. Peel and cut into chunks.

5. combine beets, sunflower seeds, shallots, and parsley in a bowl. Toss with ¼ cup of the citrus vinaigrette.

6. Arrange mâche lettuce on plates. Top with beet salad and goat cheese.

Drizzle the remaining vinaigrette around the edges of the plates.

CITRUS VINAIGRETTE:

Ingredients:

¼ cup white wine vinegar

2½ tbsp lemon juice

2½ tbsp orange juice

1 small shallot, minced

1 tsp chopped fresh flat-leaf parsley

¾ cup extra virgin olive oil

Sea salt and pepper to taste

How to Make:

1. combine vinegar, lemon juice, and orange juice in a bowl.

2. Stir in shallots and parsley. Slowly whisk in olive oil until emulsified.

3. Season with salt and pepper.

Serve immediately or store refrigerated for up to 3 days. Enjoy your vibrant beet salad creation!