Roasted Beet Salad with Cocoa Vinaigrette (Paula Deen) |
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Prep Time: 25 Minutes Cook Time: 75 Minutes |
Ready In: 100 Minutes Servings: 4 |
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Ingredients:
2 tablespoons olive oil |
1/4 teaspoon salt |
1/4 teaspoon ground black pepper |
6 small beets, washed and peeled |
1 (5-ounce) bag spring mix salad greens |
2 oranges, peeled and sectioned |
1/2 cup chopped toasted walnuts |
1/2 cup crumbled goat cheese |
1/3 cup thinly sliced red onion |
1/2 cup cacao nibs |
cocoa vinaigrette, recipe follows |
1/4 cup red wine vinegar |
1 teaspoon unsweetened cocoa powder |
1/2 teaspoon sugar |
1/4 teaspoon salt |
1/4 teaspoon ground black pepper |
1/4 cup olive oil |
Directions:
1. Preheat the oven to 350 degrees F.
2. In a small bowl, combine the olive oil, salt, and pepper. Brush the beets with the olive oil mixture, then wrap them in aluminum foil and arrange on a baking sheet. Bake until fork tender, about 1 hour and 15 minutes. Remove from the oven and let cool in the foil. Slice the beets and set aside.
3. Evenly divide the salad greens, orange sections, walnuts, goat cheese, red onion, and beets between 4 salad plates. Top each salad with 2 tablespoons of cacao nibs. Drizzle with Cocoa Vinaigrette just before serving.
4. Cocoa Vinaigrette:
5. In a small bowl, add the vinegar, cocoa powder, sugar, salt, and pepper and whisk until smooth. Slowly add the oil, whisking constantly, until blended.
6. Yield: about 1/2 cup
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