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Hubbell & Hudson Roasted Beet Salad

Beets are back! You'll love this refreshing salad from our friends at Hubbell & Hudson in The Woodlands made with a fresh beet vinaigrette.
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Course Salads
Servings 2 servings

Ingredients
  

Beet Salad

  • 10 ounces red and gold beets Packaged or you can roast fresh ones yourself. Instructions below.
  • 1/2 each Granny Smith Apple sliced 1/4-inch thick
  • 2 cups arugula
  • 3 tablespoons toasted almonds
  • Beet Vinaigrette Instructions Follow
  • 1-2 tablespoons whipped goat cheese

Beet Vinaigrette

  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 ounces rice wine vinegar
  • 2 ounces distilled vinegar
  • 4 ounces canola oil
  • 2 ounces olive oil

Instructions
 

  • Roast all beets at 350 for an hour on a bed of sea salt.
  • Blend half of beets, salt, pepper, both vinegars. Blend at low speed, slowly adding the olive oil and canola oil. Blend until smooth.
  • Toss remaining beets, Granny Smith apple, whipped goat cheese, arugula, toasted almonds and beet vinaigrette. Serve.

Notes

This recipe is provided courtesy of Hubbell & Hudson in The Woodlands.
Keyword Hubbell & Hudson, salad recipes
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