I created this recipe to mimic the fabulous salad served at The Sea Chest restaurant in Cambria, Ca.
Preheat the oven to 400°.
Wrap each beet in a piece of aluminum foil and drizzle generously with olive oil and pinches of salt and pepper.
Place the beets on a baking sheet and roast for 40 to 90 minutes, or until soft and fork-tender, the size of the beet will determine the cooking time.
While the beets are cooking, make the vinaigrette.
Mix together the minced shallot, balsamic vinegar, and Dijon mustard, shake or whisk to mix well. While still whisking slowly pour in the oil until the mixture slightly emulsifies. Set aside while you finish the beets and create the salad, shake again just before serving.
Remove the beets from the oven, loosen the foil, and set aside to cool. When they are cool to the touch, peel the skins using a paper towel and just rubbing the skin off.
Let the beets cool and chill them in the fridge until ready to use.
Slice the beets into ¼-inch-thick rounds or if they’re small, use whole or half. Assemble the salad with the greens, beets, snow peas, carrot, cucumber, walnuts, cheese, and cherry tomatoes. Drizzle with balsamic vinaigrette. Season with flaky sea salt and pepper and serve.
Baby beets may be hard to find. Trader Joe’s usually have some in a box in the produce section, they have already been cleaned & steamed so they’re easy to use. If you can’t find them, check out melissas.com, they carry them as well.