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Roasted Beet Salad with Balsamic Mustard Vinaigrette

04 Jun Food, Salad | 3 comments

 

Roasted Beet Salad with Balsamic Mustard Vinaigrette

 

I used to put canned beets on top of every salad I made.  I was in love with them.  I’d eat them straight out of the can for a snack.  I’d look at the fresh beets, in the produce department, and keep on walking.  I thought they were too hard to make, too much effort, and no way could they hold a candle to my love of canned ones.

Oh, how wrong I was!  Roasting beets has got to be one of the easiest things in the kitchen to do.  And they taste incredible!  I usually make a huge bowl of roasted beets, that way I can add them to whatever I’m eating and eat them straight out of the bowl.  My canned beet days are long over!  Put them on top of a salad and mix your greens with this Balsamic Mustard Vinaigrette and you will fall in love with roasted beets too!

Roasted Beet Salad with Balsamic Mustard Vinaigrette
salad
 
Ingredients
  • 8 Red or Golden Beets (will make 7-8 individual salads)
  • Olive Oil
  • 1 cup greens (per salad)
  • ¼ cup sliced red onions (per salad)
  • 1 Tablespoon goat cheese (per salad)
  • 1 Tablespoon pine nuts (per salad)
  • Balsamic Mustard Vinaigrette:
  • 1 clove garlic smashed
  • 2 Tablespoons balsamic vinegar
  • 1 Tablespoon Coarse Ground, Spicy Brown, OR Dijon Mustard. I like to use a combination of two. ½ Tablespoon of Coarse Ground & ½ Tablespoon of Spicy.
  • ½ teaspoon dried basil
  • ¼ teaspoon thyme
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup olive oil
Instructions
  1. Roasted Beets:
  2. Preheat oven to 400 degrees.
  3. Trim beets. I leave about a 1 inch length of stem on the beet and don’t cut the root off. It helps the beet bleed less while cooking it.
  4. Wash beets thoroughly.
  5. Tear off 2 pieces of 12′-18′ of aluminum foil. Stack the foil and place beets in the center and drizzle with oil. I make two packets with 4 beets in each. One packet for large beets, one for smaller ones.
  6. Wrap up beets and pop in oven.
  7. Cooking time depends on your size beets. Usually 45-60 minutes for medium beets.
  8. Take out after 45 minutes and carefully open packet as steam will be released. If fork easily goes through the beet, they’re done. If not, put it back in the oven for 10- 15 minutes and then check again.
  9. Leave beets on counter until they cool to room temperature. Using your hands peel the skin off. Should remove easily.
  10. Cut your beets into desired shape. I like making 1 inch chunky cubes!
  11. Put in airtight container and will last up to 5 days.
  12. Balsamic Mustard Vinaigrette:
  13. Combine vinegar, mustard, garlic, basil, thyme, salt and pepper. Whisk together and slowly add olive oil. Or put in a mason jar and shake until well combined.
  14. To assemble salad:
  15. Take 1 cup of greens and toss with 1-2 Tablespoons of vinaigrette.
  16. Top with ½ cup of beets, goat cheese, sliced red onions and pine nuts.
  17. Enjoy!

  • MrsJennifer

    I just made this last night. The dressing is DELISH! I used canned cut beets and changed the pine nuts (expensive!) to chopped pecans. I made enough for 4 large side servings to go with a steak and it was AMAZING. The family loved it!

  • sarah

    We have no shame telling you just how jealous we are of your fresh garden beets! Yummers!

  • http://www.autismunited.org/objectives.php Autism United

    I just planted my first beets of the season, and can’t wait for those rich red beauties to be harvested. Thanks so much for your salad idea, look forward to trying.

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