Original Oven Roasted
Salt Roasted Beet Salad with Roasted Almond Vinaigrette
Cat’s method for salt roasting beets produces evenly cooked beets that are easy to peel. Roasted almonds add a unique nutty flavor and light creaminess to the dressing.
  • 1/4 cup Original Oven Roasted Wonderful Almond Accents
  • 1 pound red or gold beets*, unpeeled, greens removed
  • 1 cup salt (for roasting beets)
  • 2 white endive
  • 4 cups arugula or lettuce mix
  • 1/2 cup crumbled blue cheese
  • *Or use purchased cooked beets or canned beets.
Preheat oven to 400°F. Pour 1 cup salt on a baking sheet. Place unpeeled beets on top of salt. Roast for 1 hour or until fork-tender. Cool and peel. Cut into 1/4 to 1/2-inch dice.
  • 6 tablespoons Original Oven Roasted Wonderful Almond Accents
  • 1/2 cup light olive oil
  • 3 tablespoons white wine vinegar (or white balsamic or champagne)
  • 1 tablespoon chopped shallot
  • 1 tablespoon thyme leaves, or 1 teaspoon dried
  • 1/2 teaspoon kosher salt
  • Pinch of sugar
Whirl dressing ingredients in a blender until smooth. Add 2-3 tablespoons water if dressing is too thick. Set aside.
To Serve
Trim endive ends, cut in half lengthwise, separating the leaves for each half, but reforming each as half a head of endive. Arrange endive, arugula and beets on four plates. Drizzle salads with almond vinaigrette.

Top each salad with one-fourth of the blue cheese and 1 tablespoon Wonderful Almond Accents.

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Original Oven Roasted