Salad with Roasted Beets

Salad with Roasted Beets

In this recipe, the beets are into bite-sized pieces before roasting. This helps them cook faster, and it also creates more delicious caramelized edges. This salad is another version of the basic “salad with roasted vegetables.”

Roasted beets:

  • 2 medium or 4 small beets*
  • 1 teaspoon olive, canola, or vegetable oil
  • 1 large pinch salt

Vinaigrette:

  • 2 tablespoons balsamic vinegar
  • 1 teaspoon honey
  • ½ teaspoon dijon mustard
  • 1 large pinch salt
  • black pepper, to taste
  • ¼ cup olive, canola, or vegetable oil

Salad:

  • 6 ounces lettuce or mixed baby greens*, washed and dried
  • 2 ounces goat, feta, or blue cheese, crumbled (optional)
  • 2 ounces walnuts or pecans, roughly chopped (optional)
  • roasted beets
  • vinaigrette

Roasted beets: Preheat oven to 400 degrees. Wash and peel the beets. Cut into bite-sized pieces and place in a small bowl. Add oil and salt, then toss to coat. Place beets on a baking sheet and roast for 20-30 minutes, until a fork or knife inserted in the beets meets no resistance. Allow to cool.

Vinaigrette: In a small bowl (you can use the same one as above), whisk together vinegar, honey, mustard, salt, and pepper. Add the oil in a slow stream while whisking.

Salad: To a large bowl, add the washed and dried lettuce, cheese, nut, and cooled beets. Add about ¾ of the vinaigrette (whisk it up again if it has separated) and toss to coat. If you want heavier dressing, add the rest. If not, save it for another salad.

Serves 4-6.

*Beets and lettuce can both be grown in your own garden.

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