Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.
Sponsored By
Beets in Roasted Garlic Vinaigrette
Roasting beets brings out their natural sweetness and retains their gorgeous color. Tossed with vinaigrette and topped with toasted nuts, these beet wedges...
Servings
8
8
Cuisine Type
- american
Day Part
- lunch
- dinner
Menu Part
- sideDish
Main Ingredient
- Vegetables
- Nuts
Roasting beets brings out their natural sweetness and retains their gorgeous color. Tossed with vinaigrette and topped with toasted nuts, these beet wedges make a great salad.
Ingredients
Vinaigrette:
1 head garlic, roasted
3 tbsp. Sherry wine vinegar
1 tbsp. Dijon mustard
Salt and pepper
3⁄4 cup olive oil
3 lb. red and golden beets
1⁄2 cup walnuts, toasted and coarsely chopped
Steps
In a large bowl, mash the garlic to a paste consistency. Whisk in vinegar, mustard, and salt and pepper, until completely combined.
While whisking, drizzle oil into mixture gradually until fully incorporated.
Roast whole beets until tender, peel, and cut into wedges. Toss in vinaigrette, and top with toasted nuts.
Read more about:
RecipesYou May Also Like
.jpg?width=300&auto=webp&quality=80&disable=upscale){kind=spacer}
