Roasted Beet Salad
Preheat the oven to 375°F. Scrub the un-peeled beets and place in the center of a large sheet of tinfoil. Drizzle with 1 TBS of the olive oil and sprinkle with sea salt & black pepper. Place the beets on a baking sheet, and roast for 1 hour, or until a toothpick can easily penetrate the center of the beets. Let cool for ten minutes, or until they are cool enough to handle comfortable. Slip the beets out of their skins, then thinly slice them and set aside.
Whisk the chopped almonds, honey, red wine vinegar and remaining 3 TBS of olive oil together to form the dressing. Season to taste with sea salt.
Place the salad greens first(if using) drizzle each generously with dressing. Top each plate with, one and a half hard-boiled eggs, roasted beets and pieces of Boursin cheese.
Ingredients
Directions
Preheat the oven to 375°F. Scrub the un-peeled beets and place in the center of a large sheet of tinfoil. Drizzle with 1 TBS of the olive oil and sprinkle with sea salt & black pepper. Place the beets on a baking sheet, and roast for 1 hour, or until a toothpick can easily penetrate the center of the beets. Let cool for ten minutes, or until they are cool enough to handle comfortable. Slip the beets out of their skins, then thinly slice them and set aside.
Whisk the chopped almonds, honey, red wine vinegar and remaining 3 TBS of olive oil together to form the dressing. Season to taste with sea salt.
Place the salad greens first(if using) drizzle each generously with dressing. Top each plate with, one and a half hard-boiled eggs, roasted beets and pieces of Boursin cheese.
