Monday, February 26, 2018

Roasted Beet Salad

I made this for our salad portion of dinner. I LOVED this!
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Roasted Beet Salad
adapted from The Complete Idiot's Guide to The Mediterranean Diet

2 large beets
3 T olive oil
1 T onion or shallot, chopped fine
1 clove minced garlic
1 T apple cider vinegar
1/2 t Dijon mustard
1-2 t mint leaves, chopped fine
2 t honey
zest of 1 lemon
1/4 t salt
1/4 t pepper
1 c romaine lettuce
2 oz feta cheese
2 T pistachios, chopped

Preheat oven to 400.  Remove greens from beets, wrap in foil and bake for 1 hour or until fork tender. Cool.

Cut beets into small cubes.

In a small bowl, mix olive oil, onion, garlic, vinegar, mustard, mint, honey, lemon zest and salt and pepper together.  Ad 2 T of this dressing to the beets.

Toss remaining dressing with the lettuce.  Divide lettuce between 4 plates.  Equally divide the beets and top with feta and pistachios.

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