Description
A festive and colorful salad featuring roasted beets, creamy brie, and a tangy vinaigrette, arranged in a beautiful wreath shape perfect for holiday gatherings.
Ingredients
Scale
For the Crust:
- 4 medium beets, peeled and quartered
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 8 cups mixed greens (e.g., arugula, spinach)
- 6 ounces brie cheese, cubed
- 1/2 cup candied pecans
- 1/4 cup dried cranberries
- For the vinaigrette: 1/4 cup olive oil, 2 tablespoons balsamic vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss beets with olive oil, salt, and pepper, then roast on a baking sheet for 25-30 minutes until tender. Let cool.
- Whisk together vinaigrette ingredients in a small bowl until emulsified. Set aside.
- On a large platter, arrange mixed greens in a circular wreath shape. Top with roasted beets, brie cubes, candied pecans, and dried cranberries.
- Drizzle the vinaigrette over the salad just before serving. Toss lightly if desired.
Notes
You can customize the seasonings to taste.