Beet Salad

A Kendall Oberto Recipe

Beet Salad


  • 1 box arugula, spinach or other mixed greens
  • 2-3 small golden beets, peeled and diced in 1/2 inch cubes
  • 2 large shallots, sliced
  • 2 T butter
  • 2-3 ounces goat cheese, crumbled


  • 1/4 cup lemon juice
  • 1/4 cup olive oil extra virgin
  • 1/4 tsp kosher salt
  • 1 clove garlic minced
  • 1 tsp honey
  • 1/8 tsp pepper to taste
  • 1 tsp mustard Dijon mustard


  • Toss beets in olive oil, salt and pepper and roast at 400 for about 25-30 minutes until tender and slightly browned.
    I do this in the air fryer basket (in air fryer mode). Set aside to cool.
    Melt butter in small pan and add sliced shallots and cook on medium low heat until caramalized. Drain on paper towel and set aside.
    Toast the pine nuts in a dry non-stick skillet until lightly browned. Don't take your eyes off them and toss often. Set aside.
    Combine dressing ingredients to make dressing. 
    Assemble salad by laying down greens and sprinkling on beets, shallots, goat cheese and pine nuts. Add dressing judiciously, you will likely have more dressing than needed.


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