Refreshing and light, Beet Salad is dressed with a zesty citrus vinaigrette that comes together in seconds.
Course: Dinner, lunch
Keyword: beet salad, vinaigrette
2medium red beets
2medium gold beets
1/4cupextra virgin olive oil
1/4cupthinly sliced red onion
Salt and pepperto taste
2tablespoonschopped hazelnutstoasted and coarsely chopped
2tablespoonschopped fresh mint
1tablespoonred wine vinegar
Zest of 1/2 an orange
Juice of 1/2 an orange
Juice of 1/2 a lemon
1/4teaspoonfreshly cracked black pepper
2tablespoonsextra virgin olive oil
Preheat oven to 350°F.
Rinse and scrub the beets well then place them whole in a baking dish. Drizzle with 2 tablespoons of olive oil, cover with foil and roast for about 1 hour until fork tender.
Peel the carrots then place them whole on a small baking sheet. Drizzle with remaining 2 tablespoons of olive oil and roast in the oven with the beets for about 30 minutes until starting to brown and also fork tender.
When the beets are done roasting, carefully remove the foil and let cool until you can handle them. Once cool, peel and chop the beets.
Chop the roasted carrots to the same size as the beets.
Place the beets and carrots in a large bowl. Add the microgreens, red onion, goat cheese, hazelnuts and mint.
Drizzle the prepared vinaigrette into the bowl and toss until all the ingredients are well combined. Season with salt and pepper to taste.
For the Vinaigrette
Combine all the ingredients except the olive oil in a blender and blend until garlic and shallots are minced.
Add olive oil and blend slowly until combined.
SUBSTITUTIONS: Fresh mint: You can omit, but the mint really elevates the flavor.Red Onion: If you substitute for another type of onion, it may alter the flavor.Goat Cheese: Omit or use a vegan alternativeHazelnuts: Substitute for another type of nut such as walnut, pecans or almonds.Extra Virgin Olive Oil: You can substitute with avocado oil but it may alter the flavor of the dressing.Red Wine Vinegar: Balsamic vinegar or apple cider vinegar are good substitutes.Honey: Substitute with maple syrup or agave, if desired.PREP AHEAD: Roast the beets and carrots up to 2 days in advance. You can also prepare the entire salad up to 6 hours in advance. Reserve the dressing on the side and drizzle over the salad just prior to serving. Store the salad and dressing in the refrigerator until you are ready to serve.