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Healthy Roasted Beet Salad

CanolaOilGrowers's picture
This is the recipe I was waiting for all day. So today we are going to see how to make roasted beef salad.
Ingredients
  Beets 1 Pound, trimmed
  Canola oil 1⁄3 Cup (5.33 tbs) (divided)
  Lettuce leaves/Mesclun mix 8 Cup (128 tbs), torn
  Sunflower seeds 1⁄2 Cup (8 tbs), toasted
  Green apple 1 , washed, peeled, cored and thinly sliced
  Lemon juice 2 Teaspoon
  Lemon zest 1 Teaspoon
  Red wine vinegar 2 Teaspoon
  Honey 1 Teaspoon
  Dijon mustard 1⁄4 Teaspoon
  Feta cheese 4 Ounce
Directions

GETTING READY
1. Preheat oven at 350°F/175°C.
2. Toast the sunflower seeds until brown

MAKING
2. Cut the top and bottom of the cleaned beets.
3. Place them on a foil lined baking sheet and drizzle 2 Tbsp (30 mL) of canola oil just to cover the beets.
4. Roast the beets in the oven for 45 minutes.
5. Remove from oven and let it cool.
6. In a small bowl, whisk together lemon juice, zest, vinegar, honey, Dijon mustard and blend well.
7. Add the remaining 2 Tbsp (45 mL) of canola oil slowly into the above mixture for emulsifying.
8. Rub off the beet skins with the help of a kitchen towel.
9. Cut beets into small wedges and place it in a large salad bowl.

SERVING
10. Add the lettuce, feta cheese, sunflower seeds and apple slices to the beet wedges.
11. Drizzle the prepared dressing over the beet salad and toss lightly.
12. Serve the beet salad in a large bowl or divide between 4 salad plates, garnishing with a few basil leaves if you like.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mediterranean
Preparation Time: 
10 Minutes
Cook Time: 
45 Minutes
Ready In: 
55 Minutes
Servings: 
4
All you need to pull off this great meal together is yummy, colorful, earthy flavored beet. A powerhouse of antioxidants, this yummy salad makes for a great side dish and goes well with all non-vegetarian dishes.

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