Roasted Radish And Yellow Beet Salad Chef Robert Irvine Food

BEET SALAD

Steps:

• Preheat the oven to 350 degrees F.
• Peel and then generously coat the beets with 2 tablespoons of grapeseed oil and put on a sheet pan or cookie sheet. Roast until they are tender, about 20 to 25 minutes. The beets are finished roasting when the exterior is tender to the touch.
• In a medium bowl, add the vinegar, mustard, honey and sesame oil and whisk until blended. Slowly add the remaining 2 tablespoons of grapeseed oil and whisk until emulsified. Season, to taste, with salt and pepper. In a large bowl, combine the shredded cabbage mixture and spinach. Heat a medium saute pan over high heat, add 2 tablespoons of the dressing and all of the cabbage and spinach mixture. Toss until the mixture is slightly wilted and well coated with the dressing. Remove from the heat to a large platter. Slice the beets into 1/4-inch disks and stack alongside the cabbage and spinach mixture, alternating the beets and goat cheese. Drizzle with the remaining dressing and serve.

ROASTED BEET SALAD

Steps:

• For the dressing: Mix the oil, red wine vinegar, Dijon mustard and shallot in a small bowl; set aside.
• For the roasted beet salad: Preheat the oven to 350 degrees F.
• Wash the beet on and roast it on a rimmed baking sheet until tender, about 1 hour. Cool and peel; set aside.
• Cook the quinoa according to the package instructions. Cool and set aside.
• Slice the beet about 1/8-inch thick. Mix together the quinoa, chicken and spinach in a large bowl. Season lightly with salt and pepper and then add enough dressing to lightly coat. Add the sliced beets and place on a plate. Top with the goat cheese.

ROASTED BEET SALAD WITH FLASH-PICKLED RADISHES AND CHARD

Steps:

• Preheat oven to 400°F. Place beets in a small baking dish. Add just enough water to cover bottom of pan, drizzle beets with 2 Tbsp. oil, and sprinkle with 1/2 tsp. salt and 1/4 tsp. pepper. Cover pan tightly with aluminum foil (if foil is touching beets, line it with parchment paper) and bake beets until a knife can pierce them with little resistance, 55-70 minutes. Let cool slightly, then use a paper towel to slip skins off beets. Cut each beet into 1/4-inch-thick wedges and place in a medium bowl.
• While beets bake, heat a small skillet over medium and toast walnuts until fragrant, shaking pan often, about 5 minutes. Transfer to a cutting board and coarsely chop, then transfer to a plate and drizzle with 1 Tbsp. oil; toss to coat. Sprinkle with 1/2 tsp. salt.
• Whisk lemon juice, mustard, 2 tsp. vinegar, 1/4 tsp. salt, and 1/4 tsp. pepper in a small bowl until well combined. Whisk in 2 Tbsp. oil in a slow stream. While beets are still warm, toss with half of the vinaigrette to coat. Season with 1 tsp. pepper and 1/4 tsp. salt.
• Place chard stems and radishes into 2 separate medium bowls and cover each with 1/2 cup vinegar and a pinch of salt. Let rest 5 minutes, then transfer vegetables to paper towels to blot, discarding excess vinegar. Combine vegetables in one of the medium bowls and toss with remaining vinaigrette.
• Divide beets among 4 plates and top with walnuts, pickled radishes and chard stems, goat cheese, and top with a few grinds of black pepper.
• Beets can be roasted and refrigerated up to 3 days in advance. Vinaigrette can be made and refrigerated up to 5 days in advance.