Golden Beet “Sunflower” Salad

Golden Beet “Sunflower” Salad

To add the wow to your next salad recipe, start by adding roasted vegetables (in this case golden beets!).  They are not only sunny and gorgeous but they are so rich and full of flavor.  I used them in this salad to really liven up the taste and also to create a golden “sunflower” halo around the salad bowl.  It’s just a little something fun to make your dinner salad stand alone.

Golden Beet “Sunflower” Salad

Serves 6-8

1 bunch golden beets (3 large beets)

4 tablespoons olive oil, divided

salt and freshly ground pepper

1 head romaine lettuce, chopped

1 pint heirloom cherry tomatoes, quartered

1/4 cup sliced green olives

salad dressing recipe

1 large shallot, minced

1 tablespoon dijon mustard

1 lemon, juiced

1/4 cup red wine vinegar

1/2 cup olive oil

salt and freshly ground pepper

Preheat your oven to 350.  Wash your beets thoroughly, remove greens, and puncture beets with a fork in several places.  In a 9 inch by 12 inch casserole dish, add 3 tablespoons olive oil and beets and rub to coat fully then season with salt and pepper.  Cover dish with aluminum foil and roast in the oven for 45 to 60 minutes.  Beets are done when they can be easily pierced with a paring knife.

To finish the beets, take a damp cloth and rub off their skins (skin should peel easily).  Then slice beets thinly lengthwise and rub with an extra tablespoon of olive oil, salt, and pepper.

Meanwhile, in a medium bowl add shallots, mustard, lemon juice, and red wine vinegar.  Whisk and begin drizzling in olive oil, mixing consistently throughout to create your vinaigrette.  Taste as you go and once you have added approximately a 1/2 cup olive oil, season with salt and pepper and reserve for later.

In a large bowl, toss your romain lettuce, cherry tomatoes, and green olives with salad dressing.  Transfer salad to a large salad bowl and ring with seasoned, golden beets.  Enjoy!


One thought on “Golden Beet “Sunflower” Salad

  1. Pingback: Quinoa Salad with Roasted Beets « Cooking with Aurora

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