Beet Salad with Lemon Vinaigrette Recipe
4 servings • 12-15 ingredients
Ready in 1 hour and 15 minutes
Ingredients
Salad
4 to 5 medium beets
Olive oil, for drizzling
2 cups salad greens, chopped
2 green onions, chopped
½ apple, thinly sliced
¼ cup walnuts or other nut, optional
2 oz goat cheese, crumbled, optional
Microgreens, optional
Vinaigrette
1/4 cup lemon juice
1 small garlic clove, minced
1 teaspoon Dijon mustard
1/8 teaspoon salt, or more to taste
1/8 teaspoon black pepper, ground
1/2 teaspoon maple syrup
1/4 to 1/3 cup olive oil
1/2 teaspoon fresh herbs
Directions
Salad
Preheat the oven to 400°F.
Wrap beets in aluminum foil and drizzle generously with olive oil and pinches of salt and pepper. Seal foil into a closed package. Place the foil package on a baking sheet and roast beets for 40 to 60 minutes, or until soft and fork-tender. The time will depend on the size of the beets.
While the beets are baking, make the vinaigrette (see directions below).
Remove the beets from the oven, open the foil package, and set aside to cool. When beets are cool to the touch, peel the skins. You can rub skins off with a paper towel or hold the beets under running water and slide the skins off with your hands.
Let the beets cool and chill them in the fridge until ready to use.
Slice the beets into ¼-inch-thick rounds. Assemble the salad with the chopped greens, green onions, apples, beets, and nuts, cheese, and microgreens, if using. Drizzle with lemon vinaigrette. Season with salt and pepper and serve.
Vinaigrette
In a small bowl, whisk together the lemon juice, garlic, mustard, salt, pepper, and maple syrup.
Drizzle in the olive oil while whisking and continue to whisk until the dressing is emulsified. Alternatively, combine everything in a jar with a tight-fitting lid and shake to combine.
If dressing is too tangy, add more olive oil to taste.
Add the fresh herbs, and season with salt and pepper to taste.
Store in the fridge for up to 1 week. The olive oil will solidify a bit in the fridge. To soften, let the dressing sit at room temp for a few minutes and stir before using.
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