Roasted-Beet Salad With Goat Cheese, Eggs, Pomegranate, and Marcona Almond Vinaigrette Recipe

Name: Roasted-Beet Salad With Goat Cheese, Eggs, Pomegranate, and Marcona Almond Vinaigrette Recipe
Prep time: 10 min
Cook time: 90 min
Total time: 110 min
Yield: 6
Ingredients: 1 1/2 pounds (675g) beets, peels on, greens removed, scrubbed clean; 1 tablespoon (15ml) vegetable oil; Kosher salt and freshly ground black pepper; 1/4 cup (70g) toasted Marcona almonds, roughly chopped (see note); 1 tablespoon (15ml) honey; 1 tablespoon (15ml) sherry vinegar; 1 tablespoon finely minced shallot (about 1 small); 3 tablespoons (45ml) extra-virgin olive oil; 1/2 cup pomegranate seeds; 2 small white onions, finely sliced (about 1/2 cup); 4 ounces (110g) goat cheese; 2 to 3 hard-boiled eggs , quartered; 1/2 cup (1/2 ounce) leaves from the center of 1 head of celery

Simply roasted beets in a honey-sweetened vinaigrette with goat cheese, boiled eggs, and Marcona almonds.

Photograph: J. Kenji López-Alt. Video: Serious Eats Video

Roasted Beet Salad with Goat Cheese, Eggs, Pomegranate, and Marcona Almond Vinaigrette

Roasted-Beet Salad With Goat Cheese, Eggs, Pomegranate, and Marcona Almond Vinaigrette Recipe

Prep 10 mins

Cook 90 mins

Active 30 mins

Cooling Time 10 mins

Total 110 mins

Serves 4 to 6 servings

Keep Screen Awake

1 1/2 pounds (675 g) beets, peels on, greens removed, scrubbed clean
1 tablespoon (15 ml) vegetable oil
Kosher salt and freshly ground black pepper
1/4 cup (70 g) toasted Marcona almonds, roughly chopped (see note)
1 tablespoon (15 ml) honey
1 tablespoon (15 ml) sherry vinegar
1 tablespoon finely minced shallot (about 1 small)
3 tablespoons (45 ml) extra virgin olive oil
1/2 cup pomegranate seeds
2 small white onions, finely sliced (about 1/2 cup)
4 ounces (110 g) goat cheese
2 to 3 hard-boiled eggs, quartered
1/2 cup (1/2 ounce) leaves from the center of 1 head of celery

Preheat oven to 375°F. Fold a 12- by 24-inch sheet of aluminum foil in half to form a square. Crimp two edges to form a pouch. Toss beets, vegetable oil, and salt and pepper to taste in a medium bowl until coated. Add to pouch and crimp remaining edge to seal. Place on a rimmed baking sheet and place in oven. Roast until beets are completely tender and a toothpick or cake tester inserted into beet through foil shows little to no resistance, about 1 1/2 hours. Remove from oven and allow to cool.
Combine almonds, honey, vinegar, and shallots in a medium bowl. Whisking constantly, slowly drizzle in olive oil. Season dressing to taste with salt and pepper.
When beets are cool enough to handle, peel by gently rubbing skin under cold running water. Cut beets into 1 1/2-inch chunks.
Toss beets, pomegranate, onion, and dressing together in a large bowl. Transfer to a plate. Garnish with goat cheese, boiled eggs, and celery leaves. Serve immediately.

Special equipment

Rimmed baking sheet

Notes

Marcona almonds can be found in most specialty European-food shops. Regular almonds or pine nuts can be used in their place.

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Nutrition Facts (per serving)
442	Calories
36g	Fat
22g	Carbs
11g	Protein

Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories	442
% Daily Value*
Total Fat 36g	46%
Saturated Fat 7g	36%
Cholesterol 102mg	34%
Sodium 255mg	11%
Total Carbohydrate 22g	8%
Dietary Fiber 4g	16%
Total Sugars 16g
Protein 11g
Vitamin C 7mg	34%
Calcium 95mg	7%
Iron 2mg	12%
Potassium 543mg	12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.