Roasted Beet Salad
Our travel day to Bath took us from Somerset by train to this Roman inspired city. Upon arrival, after finding our B&B, it was finally time for dinner. We came across the Ponte Vecchio Restaurant. This Italian dining establishment is set in a scenic location, just adjacent to the River Avon and the world famous Pulteney Bridge. Our dinner starter was a roasted beet salad. Our recipe to recreate the salad we were served follows below.
INGREDIENTS
1 large or 2 medium red beets
1 large or 2 medium golden beets
2 radishes
Walnuts, chopped
Microgreens
Goat cheese
Gorgonzola cheese
Honey
Dressing
DIRECTIONS
Roast the beets – at about 400 degrees for one hour. We will keep the beets wrapped in aluminum foil drizzled with some olive oil during the roasting process.
After the beets have roasted and cooled, cut into bite sized pieces. Arrange in a circle on a plate, alternating red and golden beets, about an inch apart.
Slice radishes thinly, placing a few slices on the plate.
Add chopped walnuts, micro greens, and a little bit of each cheese.
Drizzle the salad with honey.
Lastly, add dressing of your choice. A honey mustard and balsamic make nice additions to this salad.
SERVING RECOMMENDATIONS
This salad is a nice starter for an Italian based pasta or seafood meal. Serve also with a side of bread and butter.
OUR RECREATION OF ROASTED BEET SALAD
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