This roasted carrot, beet chip, and Marcona almond salad really is the perfect refreshing spring salad. I like to make the carrots and beet chips as a side dish earlier in the week, and then use the extras to make this easy and light meal later on. And the brown butter vinaigrette? It is just as delicious as it sounds.
Roasted Carrot, Beet Chip, & Marcona Almond Salad with Brown Butter Vinaigrette
Ingredients
- FOR THE VINAIGRETTE:
- 4 tablespoons butter
- 2 tablespoons champagne vinegar
- 2 tablespoons extra virgin olive oil
- Salt and pepper, to taste
- FOR THE SALAD:
- 2 medium sized beets, scrubbed well
- Olive oil
- Salt and pepper, to taste
- 5 ounces heirloom lettuce mix
- 3 tablespoons Marcona almonds, crushed
- Smoked Paprika Roasted Carrots (click for recipe)
Instructions
- For the dressing: In a small saucepan over medium heat, brown the butter. Continue to cook until butter is brown and nutty, about 5 minutes. Remove from heat and let cool.
- Once cool, whisk together the brown butter and the vinegar, olive oil, and salt and pepper.
- For the salad: Preheat oven to 425. Using a mandolin or very sharp knife, slice beets very thin. Arrange in a single layer on a parchment lined baking sheet. Drizzle with just a little bit of olive oil and sprinkle with salt and pepper. Roast 25-40 minutes (depending on the thickness of the chips) until they start to get golden brown on the edges and begin to crisp up. Remove from the oven and let cool. They will continue to get crisp as you let them cool.
- While the beets cook, roast the carrots according to these directions.
- To assemble the salad, arrange lettuce on a plate or bowl. Top with beet chips, carrots, and almonds. Drizzle with dressing and serve.
Leave a Reply