How to Make Romaine Salad with Roasted Beets and Grapes

CookingWithKimberly's picture

Sep. 30, 2014

This vibrant salad tastes super delicious with this creamy herb dressing. Try it out.


For beets
Beets 4 , cut into chunks
Olive oil 2 Teaspoon
Salt To Taste
Cracked pepper To Taste
For other ingredients
Romaine lettuce 1/2 Pound , tear into pieces and dry it completely
Cabbage 1/8 , sliced
Red grapes 1 1/2 Cup (24 tbs)
Chili flakes 1 Teaspoon
Cracked black pepper To Taste
For dressing
Ground mustard 1/2 Teaspoon
Chili flakes 1/2 Teaspoon
Freshly cracked black pepper To Taste
Sea salt To Taste
Balsamic vinaigrette 1 Tablespoon (Napa Valley Tres Citrus)
Plain yogurt 3 Teaspoon
Mayonnaise 3 Teaspoon
Fresh herbs 2 Tablespoon (chives, parsley, basil, cilantro, thyme, savory and lavender)
Cream 1 Tablespoon



1. Preheat the oven to 375 F.


2. Toss beets with olive oil, salt and pepper.

3. Spray the baking tray with non stick spray. Place the beets on a baking tray and roast in the oven for 30 to 35 minutes or until tender.

3. Whisk mustard, chili flakes, balsamic vinaigrette, plain yogurt, mayonnaise, fresh herbs and cream. Season with salt and pepper, test and adjust for seasoning and then set the dressing aside.

4. Separate the cabbage shreds and put it in a bowl with lettuce.

5. Scatter half of the beets, then grapes and then the remaining beets on the salad.


6. Drizzle the dressing on the salad and toss it well. Enjoy!


You can use goat or sheep cheese on top if you like.

Recipe Summary

Difficulty Level: Easy
Cook Time: 35 Minutes
Ready In: 35 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 195Calories from Fat 68

 % Daily Value*

Total Fat 8 g12.3%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 349 mg14.54%

Total Carbohydrates 31 g10.3%

Dietary Fiber 5 g20%

Sugars 21 g

Protein 4 g8%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet