Roasted-Beet Salad With Goat Cheese, Eggs, Pomegranate, and Marcona Almond Vinaigrette Recipe

By
J. Kenji López-Alt
Kenji Lopez Alt
J. Kenji López-Alt
Culinary Consultant
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.
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Updated August 30, 2018

Simply roasted beets in a honey-sweetened vinaigrette with goat cheese, boiled eggs, and Marcona almonds.

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Photograph: J. Kenji López-Alt. Video: Serious Eats Video

Recipe Details

Roasted-Beet Salad With Goat Cheese, Eggs, Pomegranate, and Marcona Almond Vinaigrette Recipe

Active 30 mins
Total 2 hrs
Serves 4 to 6 servings
Cook Mode (Keep screen awake)

Ingredients

  • 1 1/2 pounds (675g) beets, peels on, greens removed, scrubbed clean
  • 1 tablespoon (15ml) vegetable oil
  • Kosher salt and freshly ground black pepper
  • 1/4 cup (70g) toasted Marcona almonds, roughly chopped (see note)
  • 1 tablespoon (15ml) honey
  • 1 tablespoon (15ml) sherry vinegar
  • 1 tablespoon finely minced shallot (about 1 small)
  • 3 tablespoons (45ml) extra-virgin olive oil
  • 1/2 cup pomegranate seeds
  • 2 small white onions, finely sliced (about 1/2 cup)
  • 4 ounces (110g) goat cheese
  • 2 to 3 hard-boiled eggs, quartered
  • 1/2 cup (1/2 ounce) leaves from the center of 1 head of celery

Directions

  1. Preheat oven to 375°F. Fold a 12- by 24-inch sheet of aluminum foil in half to form a square. Crimp two edges to form a pouch. Toss beets, vegetable oil, and salt and pepper to taste in a medium bowl until coated. Add to pouch and crimp remaining edge to seal. Place on a rimmed baking sheet and place in oven. Roast until beets are completely tender and a toothpick or cake tester inserted into beet through foil shows little to no resistance, about 1 1/2 hours. Remove from oven and allow to cool.

  2. Combine almonds, honey, vinegar, and shallots in a medium bowl. Whisking constantly, slowly drizzle in olive oil. Season dressing to taste with salt and pepper.

  3. When beets are cool enough to handle, peel by gently rubbing skin under cold running water. Cut beets into 1 1/2-inch chunks.

  4. Toss beets, pomegranate, onion, and dressing together in a large bowl. Transfer to a plate. Garnish with goat cheese, boiled eggs, and celery leaves. Serve immediately.

Special equipment

Rimmed baking sheet

Notes

Marcona almonds can be found in most specialty European-food shops. Regular almonds or pine nuts can be used in their place.

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