Roasted Beet and Brie Salad
Ingredients
- 6-7 medium beets
- 1 cup walnut halves
- 8-9 cups salad greens
- 4 ounces Brie cheese
For the dressing
- 1/4 cup olive oil
- 2 Tbsp balsamic vinegar
- 1/2 tsp ground allspice
- salt and pepper, to taste
Instructions
- Preheat oven to 350. Place the walnuts on a baking sheet and toast in the oven for 10-12 minutes, stirring a few times and watching carefully so they don't burn. Remove from the oven and allow to cool. Set aside.
- Increase the oven temperature to 400F and place the beets (with the tops and tails chopped off, but skin left on), in a piece of aluminum foil. Scrunch it up around them so that they are mostly covered. Roast for about 1 hour or until tender, this will depend on the size of your beets.
- Remove the beets from the oven, and allow to partially cool so they are comfortable to handle. Remove the skin and chop into chunks about 1 inch big. Set aside to cool.
- Make the salad dressing by whisking together all of the ingredients. Taste and adjust as necessary. You may want to start with 1/4 tsp of the allspice and increase if desired.
- Toss the salad greens, cooled beets and walnuts with some of the dressing.
- Slice the brie into thin rectangular slices, arrange on top of the salad, and top with more of the allspice dressing.
