Dinner Tonight: Roasted Beet Salad with Guajilo Chile Dressing

Dinner Tonight: Roasted Beet Salad with Guajilo Chile Dressing requires approximately 45 minutes from start to finish. This recipe serves 4. For $1.81 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. One portion of this dish contains about 5g of protein, 45g of fat, and a total of 472 calories. A few people made this recipe, and 54 would say it hit the spot. This recipe from Serious Eats requires oil, beets, goat cheese, and salt. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. With a spoonacular score of 54%, this dish is good. If you like this recipe, take a look at these similar recipes: Dinner Tonight: Seared Salmon Salad with Roasted Shallot and Chile Dressing, Dinner Tonight: Sweet Potato Salad with Caramelized Onions and Guajillo Chile Dressing, and Dinner Tonight: Roasted Red Pepper Salad with Bacon Dressing and Pine Nuts.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

Procedures 1 Preheat the oven to 400 degrees. Toss the beet wedges with olive oil and salt and arrange on a roasting pan or baking sheet. Cover tightly with foil and cook in the oven until a fork easily penetrates, 30-45 minutes. Remove the cover and cook for an additional 10 minutes to caramelize them. 2 In the meantime, heat the oil in a small skillet and add the garlic. While it is heating, tear off the stems from the chiles and split them open, shaking out the seeds. When the garlic is sizzling vigorously the oil is hot enough; lay the chiles flat in the oil and toast for about 30 seconds, until they smell "toasty" and and insides have turned lighter in color. Remove the pan from the heat. 3 Carefully transfer the chiles to a blender or small food processor and add the vinegar plus a teaspoon of salt. Blend or process for 30 seconds. Once the oil has cooled somewhat (at least 5 minutes) add it along with the garlic, then blend until smooth and emulsified. It may take a minute or more. Season to taste with salt. 4 If using the beet greens or Swiss chard, add them to the skillet with 1/4 cup of water and a pinch of salt and cover. Cook over medium heat until wilted, then uncover and cook until most of the liquid has evaporated. Divide amongst plates, top with the beets and drizzle with plenty of dressing. Crumble goat cheese on the plate and serve.

 

Step by step:

1. Preheat the oven to 400 degrees. Toss the beet wedges with olive oil and salt and arrange on a roasting pan or baking sheet. Cover tightly with foil and cook in the oven until a fork easily penetrates, 30-45 minutes.

2. Remove the cover and cook for an additional 10 minutes to caramelize them.

3. In the meantime, heat the oil in a small skillet and add the garlic. While it is heating, tear off the stems from the chiles and split them open, shaking out the seeds. When the garlic is sizzling vigorously the oil is hot enough; lay the chiles flat in the oil and toast for about 30 seconds, until they smell "toasty" and and insides have turned lighter in color.

4. Remove the pan from the heat.

5. Carefully transfer the chiles to a blender or small food processor and add the vinegar plus a teaspoon of salt. Blend or process for 30 seconds. Once the oil has cooled somewhat (at least 5 minutes) add it along with the garlic, then blend until smooth and emulsified. It may take a minute or more. Season to taste with salt.

6. If using the beet greens or Swiss chard, add them to the skillet with 1/4 cup of water and a pinch of salt and cover. Cook over medium heat until wilted, then uncover and cook until most of the liquid has evaporated. Divide amongst plates, top with the beets and drizzle with plenty of dressing. Crumble goat cheese on the plate and serve.

Nutrition Information:

covered percent of daily need