Mom’s Roasted Beet Salad
Written by Rachel, Posted in Cheese, Dinner, Gluten Free, Holiday, Legacy, Lunch, Roasting, Salads, Sides, Vegetables, Vegetarian
Mom’s Roasted Beet Salad
Recipe Type: Salad, Side, Dinner, Lunch
Author:
Prep time:
Cook time:
Total time:
Serves: 4-6
Beets are roasted, almonds are coated with honey, spinach and beet greens are torn, making up a delightful salad. Perfect for the holiday season, or any time of year.
Ingredients
- 2-3 medium beets (I halved them for roasting)
- 4 T olive oil
- 1 t lemon juice (I used orange juice)
- 1 T balsamic vinegar
- 1/2 T honey
- 1 T dijon mustard
- 1/2 t dried thyme
- 1/2 t garlic (I used 1/8 t garlic powder)
- 1/4 t salt (my addition)
- bit of pepper (also me)
- 1 C almonds, coarsely chopped
- 1 T butter
- 2 T honey
- 4-8 C greens (I used beet greens and spinach)
- 1/4 C feta cheese (I didn’t have feta, so I used parmesan, Gorgonzola or Blue cheese would also be yummy)
Instructions
- Wash and halve beets. Bake at 350F for 45-70 minutes, or until tender, but not mushy.
- When cool enough to handle, peel and julienne (cut to look like matchsticks).
- Whisk together lemon or orange juice, vinegar, 1 T honey, dijon, thyme, garlic, salt, and pepper. Stream in olive oil and whisk, creating an emulsion.
- Combine beets with dressing. Let flavors meld for about 3 hours before serving (I tasted it right away and it was good too).
- Heat almonds with butter and honey to coat and thicken slightly. Cool (if they get too solid, re-heat).
- Top greens with beet mixture, cheese, and almonds.
