4.Slice and dress:
-
- Slice the beets into rounds once cooled.
- Optionally drizzle with balsamic vinegar and honey for added flavor
- 5Assemble the salad:
- Arrange beet slices on a platter or in a bowl.
- Garnish with fresh herbs like dill or parsley, if desired.
- Serve warm, at room temperature, or chilled.
Instructions:
- Roast the Beets:
- Preheat your oven to 400°F (200°C).
- Wash and scrub the beets. Wrap each beet in aluminum foil and place them on a baking sheet.
- Roast for about 45-60 minutes, or until a fork easily pierces through them. Let them cool slightly, then peel and slice them into wedges.
- Prepare the Dressing:
- In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, pepper, and honey/maple syrup if using.
- Assemble the Salad:
- In a large bowl, combine the mixed greens, roasted beet wedges, red onion, and toasted nuts.
- Drizzle with dressing and toss gently to combine.
- Top with crumbled cheese and garnish with fresh herbs.
- Serve:
- Serve immediately or chill in the fridge for a bit to let the flavors meld.
Enjoy your vibrant and tasty roasted beet salad!
4o mini
