MIXED BEET SALAD WITH MAPLE DIJON DRESSING
In December we were in Washington, D.C. and had a wonderful beet salad at a little bistro. This recipe is as close as it gets to replicating that experience. Roasting the beets really brings out the sweetness, lightly drizzled with the dressing, sprinkled withe feta and toasted walnuts for an elegant dining experience. Hope you enjoy.
Provided by PaulaG
Categories Vegetable
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees. Cut the tops off the beets leaving about 2 inches of the stalk. Scrub beets well and wrap in foil with 2 beets of equal size in each packet.
- Place on a baking sheet and bake in preheated oven until beets yield to gentle pressure; approximately 1 hour. Remove from oven, unwrap and allow to cool. When cool enough to handle, slip the skins off of the beets; set aside.
- While the beets are roasting, place the maple syrup through lemon juice in a blender container. Blend until well combined. With blender running, drizzle in the olive oil and continue to blend until thickened.
- To assemble the salad, place the greens in a large bowl and drizzle with a small amount of dressing, toss to coat. Divide the greens among 6 chilled plates. Quarter beets or if large cut in eights and divide among the plates, top with onion rings, sprinkle feta and walnuts over all.
- Serve with addition dressing on the side.
Nutrition Facts : Calories 155.7, Fat 14, SaturatedFat 2.8, Cholesterol 7.4, Sodium 113.3, Carbohydrate 6.5, Fiber 0.5, Sugar 4.9, Protein 2.1
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Philda Setlogana
[email protected]Overall, this is a good recipe. It's easy to make and the salad is delicious. However, I would make a few changes to the recipe to suit my own taste.
floresaz89
[email protected]This salad is a bit too expensive for my taste. I can get a similar salad at a restaurant for a lower price.
Mahogani Rhone
[email protected]I found that the salad was a bit bland. I would recommend adding some more salt and pepper to taste.
Laaiqah Ally
[email protected]The beets were a bit hard, even after I roasted them for the recommended time. I would recommend roasting them for longer.
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[email protected]The dressing is a bit too sweet for my taste. I would recommend using less maple syrup.
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[email protected]This salad is a great way to get your daily dose of vegetables. It's packed with nutrients and antioxidants.
Leroy McGrew
[email protected]I made this salad for a picnic and it was perfect! It's easy to transport and holds up well in the heat.
Rajon Ahmed
[email protected]This salad is a great way to use up leftover beets. I had some roasted beets in my fridge and this was the perfect recipe to use them up.
Billie Samm
[email protected]I'm not a big fan of beets, but I really enjoyed this salad. The dressing is so good that it makes the beets taste amazing!
harluko peter
[email protected]I made this salad for a potluck and it was a huge success! Everyone loved it, even the people who don't usually like beets.
Lakesha Thomas
[email protected]This salad is a keeper! It's easy to make and always a hit with my family and friends.
Govinda Singh
[email protected]Great recipe! The dressing is especially good. I used a mix of red and golden beets, and they looked so vibrant and colorful on the plate.
Daniel Scott
[email protected]This salad is a delightful symphony of flavors and textures! The beets are earthy and sweet, the goat cheese is tangy and creamy, and the maple Dijon dressing ties it all together perfectly. I highly recommend it!