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Beet Salad

by Kim Sopczyk on Jul 12, 2011

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Course
Salad

Ingredients

  • 4 bunches of fresh, small beets (stems removed)
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 2 tablespoons white wine vinegar
  • 1 tablespoon honey
  • 2 tablespoons Dijon mustard
  • 1 teaspoon dried thyme
  • ½ cup vegetable oil
  • Salt and pepper to taste• 1 lb of greens (lettuce or any nice mix of greens)
  • 1 cup of crumbled feta cheese

Instructions

  1. For salad: Coat the beets lightly with oil and roast them in a 450 degree oven for 45 minutes. (You could also wrap them in foil and bake them on a grill outdoors!) Allow them to cool, peel, and then dice.
  2. For dressing: Combine the lemon, vinegar, honey, mustard, and thyme in a blender. While the blender is running, gradually add the ½ cup of oil. You are making a creamy dressing. Pour over and mix the dressing in the salad greens. Place greens on a plate or salad dish and sprinkle the roasted, diced beets over the top. Top with the cheese.

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