PEORIA, IL - If you love beets like I do, Executive Chef Mark Shoopman has the perfect recipe for you: Roasted Beets on Wild greens with Apple Cider Vinaigrette. It's quick, easy, and delicious. Enjoy!
Here is the recipe:
Roasted Beets on Wild greens with Apple Cider Vinaigrette
By Certified Executive Chef Mark Shoopman, CEC, CFBE
2 cups Romaine lettuce hearts, cut chiffonade style
1 cup Baby spinach leaves
1 cup Beet leaves, chopped
1 cup Roasted beets, recipe follow
½ cup Cherry tomato, sliced
½ cup Mushrooms, sliced
¼ cup Sundried cranberries
¼ cup Toasted pumpkin seeds
½ cup Stilton cheese crumbles, can substitute your favorite blue or Feta cheese
¼ cup Diced sweet apples
Apple Cider Vinaigrette Dressing Ingredients;
¼ cup Raw, unfiltered Apple Cider vinegar
1 tablespoon Dijon mustard
1 each Garlic clove, minced or mashed
1 teaspoon Sugar
1 tablespoon FRESH lemon juice
3 tablespoons Real maple syrup, (can use honey instead)
½ teaspoon Kosher or sea salt and freshly ground black pepper to taste
1/3 cup Extra virgin olive oil
Prepare the Apple Cider Vinaigrette Dressing…
Place all ingredients in a mason jar and shake vigorously to combine. Adjust seasoning with extra salt and pepper and chill for 30 minutes and shake well before serving.
* To roast beets, cut off the tops clean and dry, drizzle with olive oil and lightly salt them. Wrap in a foil pouch and bake 30 minutes for small beets and up to an hour for large ones, in a 375* oven until tender. Let cool a minute and carefully peel away the skin and keep warm for service. Right before service, slice them or dice them and top the salad with them. Garnish with the pumpkin seeds.
On a chilled salad plate, arrange the mixed greens and artfully add the other salad ingredients with the exception of the beets, pumpkin seeds and blue cheese. Drizzle lovingly with the chilled dressing and top with the roasted beets, blue cheese crumbles and pumpkin seeds.