Roasted Beet & Radish Salad
Full of colors, textures, and temperatures
Beautiful and varied, this salad will round out any summer night menu.
Ingredients
Salad
Bowlful of leafy greens, washed and torn
1 Persian cucumber
1 large red beet, washed and peeled, greens attached (in season right now, so you can find these at basically any farmers market!)
Handful of radishes, washed
About 1/3 cup goat cheese
Handful of parsley leaves
Dressing
~ 1/4 cup bacon fat (cook off 4-6 strips of bacon in a pan or on a sheet tray. when you remove the bacon to eat, drain the fat into a jar and set aside. keep in the fridge for up to a few weeks or on the counter if you’re making the dressing the same day)
2 tbsp apple cider vinegar
1 tbsp dijon mustard
Instructions
Visit @chefmcshane on instagram and find the Beet & Radish Salad story highlight to watch me make this recipe!
Rinse and peel your beet. Slice it into about 1/2 inch coins, then halve or quarter your coins into semicircles or triangles.
Place evenly on a foil-lined sheet tray and roast in the oven at 425º F for about 10 minutes.
While they’re roasting, rinse and chop the stems and greens of the beet; set aside.
Quarter or eighth your radishes; set aside.
Slice your cucumber into 1/2 inch coins and then quarter; set aside.
Make your dressing by combining bacon fat, vinegar, and mustard (plus a pinch of salt) in a jar with lid and shaking vigorously until combined or large bowl and whisking until combined.
Rinse and tear your leafy greens. Lay them out in a bowl. Mix in beet stems and leaves.
When the beets are done, let them cool slightly and then place them carefully all over the greens along with the radishes, cucumbers, dollops of goat cheese, and whole parsley leaves.
