Roasted Beet and Vegetable Salad
5
Points®
Temps total: 1 h 15 min • Préparation: 15 min • Cuisson: 1 h • Portions: 4 • Difficulté: Facile
Ingrédients
Beets
3 small, rinsed
Rainbow chard
1 bunch(es), leaves chopped, stems sliced, divided
Olive oil
6 tsp(s), divided
Table salt
1 tsp(s), to taste
Black pepper
1 tsp(s), to taste
Rainbow carrots
1 bunch(es), halved, cut into 7.5-cm (3-inch) pieces
Red onion
1 medium, cut into 5-cm (2-inch) wedges
Shelled pistachio nuts
¼ cup(s), chopped
Fennel seed
1 tbsp(s)
Orange
½ medium, juice and zest, divided
Garlic
1 clove(s), large, grated
Dijon mustard
2 tsp(s)
Apple cider vinegar
1 tbsp(s)
Crumbled goat cheese
2 oz
Instructions
1
Preheat oven to 230°C (450°F). Wrap each beet in foil; on a sheet pan, roast 45 to 50 minutes. Let cool; re-move skin. Slice into 2.5-cm (1-inch) wedges.
2
Drizzle chard stems with 2 ml (1⁄2 tsp) oil; season with salt and pepper. Set aside. On a sheet pan, drizzle carrot and onion with 5 ml (1 tsp) oil. Season; toss. Roast 20 minutes. Add stems; roast 5 to 6 minutes.
3
In a nonstick pan over medium-high heat, warm 2 ml (1⁄2 tsp) oil. Add pistachios and fennel seeds; season; and toast, stirring occasion-ally, 2 to 3 minutes. Turn off heat; stir in orange zest. Transfer to a paper towel-lined plate.
4
In pan over medium-high heat, warm 2 ml (1⁄2 tsp) oil. Add chard leaves and 5 ml (1 tsp) water. Season with salt and pepper; cook until slightly wilted and liquid has evaporated.
5
In a bowl, whisk together orange juice, garlic, mustard, and vinegar. Season, then slowly whisk in 17 ml (31⁄2 tsp) oil.
6
Toss chard with half of dressing, beets, vegetables, and cheese. Drizzle with remaining dressing. Garnish with pistachio crumble.
7
SERVING SIZE: about 375 ml ( 1 1⁄2 cups) salad.
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