Roasted beet salad

Salads & Sides & Soups
Written By ANNA Test Kitchen

Recipe ANNA Magazine, Photography Jerry Grajewski

Ingredients

8 medium beets

Extra-virgin olive oil, to coat beets

1/2 cup balsamic reduction

1 tablespoon butter

4 tablespoons sliced almonds, toasted

1 (6-inch) log goat cheese, cut into 4 rounds

1 head Romaine lettuce

2 bunches spinach

1/4 cup lemon vinaigrette

1 roasted red pepper, sliced

Extra-virgin olive oil, to coat red pepper

1/4 red onion, thinly sliced

Lemon vinaigrette

1 lemon, zest and juice

1 cup canola oil

2 tablespoons sugar

1/4 cup white wine vinegar

1 teaspoon chopped fresh thyme

Coarse salt and freshly ground pepper, to taste

Whisk together lemon zest and juice, canola oil, sugar, vinegar and thyme. Season with salt and pepper.

For balsamic reduction, boil 1 cup balsamic vinegar over high heat until reduced by half. Set aside.

Preheat oven to 350°F. Toss beets in oil and place in a roasting pan. Bake for 2 hours. Remove from oven and place in cold water bath to cool. Peel and slice into 1/4-inch pieces. In

a saucepan, warm the balsamic reduction and butter and toss with the beets. Set aside. Press almonds into goat cheese slices. To serve, divide Romaine and spinach among 4 plates, top with goat cheese, beets, peppers and onion and drizzle with lemon vinaigrette. Serves 4.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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