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Chef Robert Irvine's Roasted Radish and Yellow Beet Salad is as good for you as it is photo-worthy.
For more beet salad and side ideas, try Chef Richard Blais' Quick Beets With Goat Cheese & Pomegranate Seeds or these Garlic-Roasted Beets.
Preheat oven to 350°F.
Trim and wash the beets. Spread the salt evenly onto a sheet pan and place thyme and beets on top of the salt bed. Cover pan with foil and roast beets until tender, about 90 minutes depending on the size of the beets. To check for doneness, poke the beets with a toothpick. It’s easier to peel the beets while they are still warm. To peel, cover the beets with a towel and the skin should rub off with ease if they are cooked all the way through. Slice into small wedges and reserve.
Toss radishes in a bowl with the oil, salt and pepper. Spread seasoned radishes onto a sheet pan and place in oven for 20 minutes or until slightly caramelized and a little tender. Let cool to room temperature.
Toss the nuts in a bowl with the honey, water and salt, and spread out onto a sheet pan. Place in oven for 5-6 minutes until lightly toasted.
For the vinaigrette, place shallots and vinegar in a mixing bowl. Stir and let sit for 10 minutes to allow the shallots to pickle. Add the lemon juice and mustard, stir well. Continue to whisk the ingredients while slowly pouring in the oil. Season with salt and pepper to taste.
To assemble the salad, rinse the frisée and let dry. Chop with the watercress tips and reserve. In a large mixing bowl, add beets, radishes, apple, julienned shallots and fennel. Toss with some of the vinaigrette. Add frisée and watercress, and toss to coat, adding more vinaigrette as desired. Season with salt and pepper to taste.
To serve, arrange salad on plates topped with some of the toasted nuts and shaved cheese.