You Can’t Beat this Beet Salad! – by Allison

You Just Can’t Beat this Beet Salad by Allison


I confess, I raided my Mom and Dad’s gorgeous garden for the beets used in this recipe. Beets are the bomb, why did I not know this so many years ago when I refused to eat them?! My Mom and Dad planted them in their garden for the first time this year and boy am I happy they did. There’s nothing like sweet, fresh beets; you just can’t beat this beet salad!

Pick them, tear the leaves off, scrub them and trim the ends off each end. Dowse in olive oil and toss to coat and place in a foil and wrap it up like a present and place on a roasting pan. Roast at 250 degrees Celsius for one hour and 20 minutes.


Check to see if they are done by inserting a fork into the middle of the beet, if it is soft in the middle and the fork pulls out easily they are done! Cool and set aside. Peel and slice the beets, now it is time to prepare the vinaigrette!


For the Salad
mixed greens
crumbled goat cheese
coarsely chopped walnuts
For the Vinaigrette
2-3 tablespoons honey
1½ tablespoons Dijon mustard
3 tablespoons red wine vinegar
1½ tablespoons minced shallots
½ teaspoon salt
¼ teaspoon freshly ground black pepper
3 tablespoons vegetable or canola oil
For the Salad
mixed greens or green leaf lettuce
crumbled goat cheese
walnuts coarsely chopped
recipe slightly adapted from Once Upon a Chef

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