Roasted Beet Salad With Honey Dijon Vinaigrette Recipes

ROASTED BEET SALAD WITH HONEY BALSAMIC VINAIGRETTE

Steps:

• Wash beets and cut off stems. Wrap beets in aluminum foil and drizzle with olive oil.
• Bake beets at 400°F for 40 minutes to an hour until tender and a knife slides in easily (dependent on size of beets, so check to make sure they don't burn).
• Let beets cool, then peel and slice.
• In a large salad bowl, add the greens. Top with sliced beets, avocado, cheese, pistachios and dried cranberries and toss together.
• Serve with honey balsamic vinaigrette dressing.

ROASTED BEET SALAD WITH HONEY DIJON VINAIGRETTE

Steps:

• 1. To make vinaigrette: Put oil, vinegar, honey, mustard and garlic in a jar with a tight fitting lid. Shake well to mix. Set aside.
• 2. Preheat oven to 400 degrees F. Place golden beets on a large piece of aluminum foil and drizzle with oil. Wrap tightly, making a packet. Place on a baking sheet. Do the same with the red beets. Roast for 1 hour to 1 hour 15 minutes or until knife inserted in largest beet meets no resistance. Remove from oven and cool.
• 3. Remove skins by rubbing off with hands under a stream of cool water.
• 4. To make salad: Roughly chop beets into bite size chunks. Place in a large bowl. Add the onion, dried cranberries, spinach, pecans and gorgonzola. Give the vinaigrette another shake to mix well then pour over beet mixture in bowl. Toss GENTLY to combine.
• 5. NOTE: to toast pecans - place in a single layer on a large non-stick baking sheet and bake at 350 degrees F. for 10-12 minutes, stirring often to prevent burning, until toasted and fragrant.

ROASTED BEET SALAD WITH ORANGE VINAIGRETTE

Steps:

• Preheat oven to 425°. Scrub beets and trim tops to 1 in. Wrap in foil; place on a baking sheet. Bake 50-60 minutes or until tender. Remove foil; cool completely. Peel beets and cut into wedges., In a small bowl, whisk oil, orange zest, orange juice, vinegar, honey, mustard, salt and pepper until blended; stir in 1 tablespoon tarragon. In a large bowl, combine spinach, salad greens and remaining tarragon. Drizzle with vinaigrette and toss gently to coat., Transfer to a platter or divide among 12 salad plates. Top with orange sections and beets; sprinkle with cheese and walnuts. Serve immediately.