Earlier this summer I went out to dinner with a good friend and she ordered the beet salad.
I mentally crinkled my nose, because beets? Uh, no thanks.
But when her salad arrived, I was suddenly intrigued and tried a bite. And I loved it!
So when these gorgeous young beets turned up a farmer’s market last week, I knew I needed to make beet salad!
The beets are slow roasted in the oven, then tossed with some roasted onions, a light vinaigrette, goat cheese, and basil. The flavors work together beautifully to balance out that strong, earthy beet flavor.
At first, Hubs was pretty skeptical, but after one bite, he loved the beets too – even Dude asked for a second helping!
Roasted Beet Salad
1 lb fresh beets, peeled
1 small onion, cut in slices
1 tsp extra virgin olive oil
Salt & pepper
1 ½ tsp freshly squeezed lemon juice
½ tsp lemon zest
½ tsp honey
Salt & pepper
2 tbsp extra virgin olive oil
2 large romaine leaves
2 tbsp goat cheese, crumbled
2 tbsp sliced almonds
2-3 basil leaves, cut chiffonade
Preheat the oven to 400 degrees F. Prepare a sheet pan with a large sheet of aluminum foil, doubled over.
Slice the peeled beets into ½ inch slices. Place the beet slices and onions on the foil. Drizzle lightly with olive oil and season with salt and pepper. Fold the foil over to create a packet. Bake in the preheated oven for 45 minutes or until the beets are fork-tender. Remove from the oven and cool for 10-15 minutes.
Meanwhile, whisk together the vinaigrette ingredients. Pour the vinaigrette over the beet mixture and stir to coat.
Place the lettuce leaves onto small serving plates. Divide the beet mixture over the lettuce and sprinkle with goat cheese, almonds, and basil. Serve slightly warm or cold.