Roasted Beet Salad with Ancho-Honey Glaze

“This seasonal salad will surprise your palate with every bite, with crunchy glazed nuts, strips of tart apple, crumbles of cheese and fragrant mint. But the starts of the show are the roasted beets - as their naturally sweet flavor is enhanced by the spicy honey glaze. Buen Provecho!”
-Chef Richard Sandoval

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ROASTED beet salad with ancho honey glaze

serves 6

INGREDIENTS:

• 6 medium beets, about 1 ½ lb (leaves trimmed, scrubbed but unpeeled)

• 1/2 small red onion (cut into very thin rings)

• 1/4 cup red wine vinegar

• 5 oz baby arugula (or any mixed greens)

• 1 cup crumbled queso fresco or ricotta salata

• 1 granny smith apple (unpeeled and julienned)

• 1/3 cup coarsely chopped store-bought glazed walnuts or pecans

• 2 tbsp finely chopped fresh mint leaves

• Kosher salt & pepper

FOR THE ANCHO HONEY GLAZE:

• 1 ancho chile (split, seeded & toasted)

• 1/3 cup plus 2 tbsp honey

• 1/4 cup sherry vinegar

• Kosher Salt

Directions:

MAKE AHEAD:

1. Roast the beets: Position a rack in the center of the oven and preheat to 400°F. Wrap each beet in aluminum foil. Put them on a baking sheet and bake until the beets are tender when pierced with a fork, about 1 hour. Unwrap them and let them cool until they are easy to handle. Slip the skins off the warm beets. Let them cool completely, Cover and refrigerate them until chilled, at least 2 hours.

2. Toast the Ancho Chile: Split the chile in half and remove the seeds. Toast the chile by placing it under the broiler on high until the skin is blistered. (Alternatively, you can toast the chile by placing it directly on the metal grate of a gas burner for a few minutes or on the grill.)

3. Make the glaze: Put the chile in a small bowl and add boiling water to cover. Let it stand until the chile softens, about 20 minutes. Puree the chile and 2 tbsp of it’s soaking water in a blender. Add the honey and sherry vinegar and process again until smooth. Season the glaze to taste with salt. Transfer to a bowl, cover, and set aside. (The glaze can be stored at room temperature for up to 6 hours)

4. Make the Pickled Onions: Put the onion and wine vinegar in a small bowl, cover, and let them stand for at least 30 minutes and up to 2 hours. Drain the vinegar from the onions.

ASSEMBLE THE SALAD:

1. Spread the arugula on a large platter. Arrange overlapping slices of the beets over the arugula. Drizzle the beets and arugula with the glaze. In this order, top with cheese, apples, red onion and pecans, and finish with a sprinkle of mint. Season the salad to taste with salt and pepper. Serve immediately.