Roasted Beets and Quince Salad |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 4 |
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Roasting beets brings out thier sweetness. Quince adds a little tartness to the salad served over a bed of Baby Greens with a Orange Vinaigrette Dressing. Ingredients:
4 beets (medium peeled) |
1/2 cup red onion (sliced thin) |
1 quinces (sliced thin) |
1/4 cup seasoned rice vinegar |
2 tablespoons fresh orange juice |
1 tablespoon orange zest |
1 serrano pepper (minced) |
1 teaspoon fresh garlic clove (minced) |
2 green onions (sliced thin) |
2 tablespoons parsley (chopped) |
2 tablespoons thyme (chopped) |
1/3 cup extra virgin olive oil |
1/2 teaspoon fine sea salt |
1/2 teaspoon ground black pepper (fine) |
4 cups baby greens |
1 cup asiago cheese (shaved) |
Directions:
1. Pre-heat oven to 400F and place rack in the middle.
2. Trim beets, wrap in foil and roast beets about 1 1/2 hours or until tender. Cool beets and slice thin.
3. Place beets, onion and quince in a large bowl. Season with salt and pepper to taste.
4. In a medium bowl combine vinegar, orange juice, zest, Serrano pepper, garlic, green onions, parsley and thyme. Add fine sea salt and fine ground black pepper. Slowly wisk in olive oil.
5. Pour dressing over beets and toss well. Chill salad for 15-minutes. Reseason with salt and pepper if needed.
6. Divide baby greens on chilled salad plates and place beets on top.
7. Garnish salad with Shaved Asiago Cheese.
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