This week's featured recipe and tips by:

Sharen Iverson


Culinary Resource Coordinator at Town & Country Market on Bainbridge Island

Sharen has been cooking since she was 5, seriously! She had her own garden and was barbecuing fish in the backyard when she was 10. She got into catering as an adult when she served on the board of directors of Public Radio in Alaska. Since 2002, she’s been the culinary coordinator at Town & Country Market on Bainbridge Island. She especially loves cooking Asian and Italian cuisine, and talking with customers at the culinary kiosk. And she loves cooking for her granddaughter, Evelyn, who was born in 2008.

Make it with blue cheese and walnuts for serving with grilled steak.  Use the goat cheese and pecans with grilled chicken or fish.

Beets peel easily with a potato peeler, and you can add flavor to the beets. I also find it less messy and easier than peeling afterwards.
The beets can be roasted and chilled a day ahead.

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Roasted Beet Salad with Balsamic Vinaigrette

Ingredients

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  • 1/3 cup balsamic vinegar
  • 1/2 cup olive oil
  • 1 small shallot, peeled and cut into quarters
  • 2 teaspoons Dijon mustard
  • 1 teaspoon honey
  • Salt and freshly ground pepper to taste
  • 2 medium beets (about 1 pound), peeled and cut into small wedges
  • 4 cups mixed greens or baby arugula
  • 4 ounces crumbled blue cheese or goat cheese
  • 1/2 cup glazed walnuts or pecans

Directions

Heat oven to 350˚F.
To make dressing, put the balsamic vinegar, olive oil, shallot, Dijon mustard and honey in a food processer or blender. Blend until smooth and season to taste with salt and pepper.
Place beets in small baking dish. Drizzle 1/4 cup of the dressing over the beets and toss. Cover and bake until tender (25-45 minutes depending on size).
Chill beets.
Place greens on four individual plates and top with beets. Drizzle with vinaigrette and sprinkle with cheese and glazed nuts.

 

Recipe from Town & Country Market Bainbridge - Culinary Resource Center
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