Field Greens with Roasted Beets and Apple Cider Dressing
This salad showcases beets in a beautiful way with layers of fresh greens, sweet blackberries, slices of crisp apples, toasted pecans and creamy honey goat cheese. Then grab a handful of pantry staples including cider vinegar and gently cook creating a velvety dressing. It’s tangy, sweet and creamy making it a perfect addition to this fresh salad.
Equipment
- Rimmed baking sheet
- small saucepan
Ingredients
- For the beets:
- 2 to 3 bunches beets, about 7 to 8 medium size beets
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
- For the dressing:
- 1 cup milk
- ⅔ cup sugar
- ⅛ teaspoon kosher salt
- ¼ cup apple cider vinegar
- 2 extra-large eggs, slightly beaten
- For the salad:
- 4 cups field greens
- 1 to 1-½ cups roasted beets
- 1 cup blackberries
- 1 McIntosh apple or your favorite, cored and sliced thin
- ¼ cup toasted chopped pecans
- ¼ cup honey goat cheese, crumbled
- Kosher salt and freshly cracked black pepper to taste
Instructions
- For the beets:
- Trim the tops and roots off the beets, peel and quarter.(Quick tip:wear food service gloves to prevent your hands from getting stained from the beet juice.) Toss the beets with the olive oil and spread out in a single layer on a baking sheet lined with foil. Sprinkle with the kosher salt and pepper.
- Roast at 400-degrees for 35 to 40 minutes, stirring about every 15 minutes. Cook until the beets are cooked through and very tender.
- To make the dressing:
- In a small saucepan whisk together the milk, eggs, sugar, kosher salt, and cider vinegar. The vinegar will start to curdle the milk but will smooth out as it cooks.
- Cook the dressing over medium-low heat until it is smooth and has thickened, about 15 to 20 minutes, stirring frequently. The dressing will thicken more as it cools. Keep refrigerated until ready to serve.
- To assemble the salad:
- Place the field greens in the center of large platter or bowl. Place the roasted beets, blackberries, apple slices, and pecans around the edges or toss together. Scatter the goat cheese over the salad.
- Season the salad with kosher salt and black pepper. Drizzle with Apple Cider Dressing before serving.
Notes
The salad dressing is also wonderful over a fresh fruit salad.