Salad of Roasted Beets, Walnuts and Mascarpone
Our garden beets are finally ready. Despite the heat, I couldn’t resist the opportunity to roast a few – they’re so sweet this way. This salad has layer upon layer of flavors and textures – spicy greens, creamy mascarpone, sweet but tangy balsamic.
Salad of Roasted Beets, Walnuts and Mascarpone
Adapted from Skye Gyngell’s My Favorite Ingredients.
Ingredients
6 small beets, red and golden, about 2” in diameter
mixed salad greens (I used arugula, wood sorrel, and baby chard.)
1/4 cup walnuts, toasted and roughly chopped
2 generous tablespoons mascarpone
lemon wedge
2 teaspoons aged balsamic vinegar
2 T walnut oil
sea salt and freshly ground black pepper
Preparation
- Preheat oven to 400F.
- Wrap beets in foil and roast for 30 minutes. When cool to touch, peel the beets and slice roughly.
- Wash and dry salad greens and divide between two plates.
- Arrange beets on top of the greens.
- Squeeze the lemon over top of each plate.
- Spoon the mascarpone on top.
- Scatter the walnuts over the salad and drizzle with the aged balsamic and walnut oil.
- Season with salt and pepper and serve.
Makes 2 starter course salads.
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