If you need a great salad for some of your upcoming holiday meals or you just want to impress someone with your culinary skills, you may want to indulge in this recipe. Back in October, Mike and I travelled to the Adirondacks for our annual pilgrimage and while there, we ate at a restaurant called Smoke Signals in Lake Placid. We split the most amazing beet and carrot salad. After literally licking the plate clean, I was bound and determined to recreate this salad once I got home. It may not be exactly like their recipe, but close.
What you will need is:
2 – 4 large beets, cubed
2 – 4 large carrots, cubed
1 – 2 shallots, thinly sliced and sautéed for maximum flavor
1 bag Mixed Greens
1 bag Arugula
Sliced almonds or chopped walnuts
Maple balsamic vinaigrette (recipe below)
Scrub beets thoroughly, slice off ends and wrap each beet in foil loosely. Place onto a baking sheet and roast in a 375-degree oven for 60 minutes plus. Check the beets mid way through the roasting process by piercing with a fork. Beets will be done when the fork is easily inserted into the beet. Let the beets cool enough to handle and then peel the skin off using your hands. You can also wrap the beet in a paper towel and peel it that way if you are concerned about the beet juice getting on your hands. But it washes off and for me, is not a problem! The skin should peel away easily. Slice and cube into bite size pieces and set aside.
Scrub carrots thoroughly, and wrap each in foil loosely. Place the wrapped carrots onto the same baking sheet and roast for 30 – 45 minutes. Check the carrots at the 20-minute point by piercing with a fork or toothpick. Do not over roast…. you want a firm, but cooked carrot. Once cooled, you can peel the skin with your hands or leave the skin on, which I do. Cut into small bite size pieces and set aside.
Place on plate the mixed salad greens with the arugula. Add sautéed shallots, almonds or walnuts, beets, carrots and goat cheese. The amount of beets and carrots that you use in each salad will depend on you. I like a hearty salad so I pile on the goodies. Drizzle with maple balsamic vinaigrette and enjoy.
The recipe for the maple balsamic vinaigrette is as follows:
¼ cup olive oil
2 tablespoons balsamic vinegar
¼ cup maple syrup
2 teaspoons country-style Dijon mustard
1 teaspoon garlic, finely chopped
½ teaspoon salt
Mix together balsamic vinegar, maple syrup, Dijon mustard, chopped garlic and salt. Slowly whisk in olive oil until thickened. Refrigerate until ready to serve.
This salad is a meal in itself with the addition of a great wine and a great loaf of bread.
There is something truly magical about being in the mountains when the leaves change colors. It is quite the experience. This year’s trip coincided with the peak of the season and it was absolutely breathtaking. The colors were beyond brilliant, the air was crisp and the desire to live in the mountains was overwhelming. I love fall!!