Roasted beet salad with goat cheese, eggs, pomegranate, and Marcona almond vinaigrette from The Food Lab: Better Home Cooking Through Science (page 796) by J. Kenji López-Alt

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute thyme for rosemary.

  • SpatulaCity on November 03, 2023

    Loved the classic combination of goat cheese and beets, with additional spunk and crunch from pomegranate seeds. I don’t really understand why the marcona almonds needed to be IN the vinaigrette, not just sprinkled on top, but I guess it doesn’t really matter in the end. To make it extra salad-y I served it on a bed of arugula. Cheated by using roasted and peeled beets from TJs, which eased and sped up prep.

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