Roasted Beet Salad with Citrus Vinaigrette
Ingredients
- 1/2 pound mixed beets (red, candy-striped, etc.)
- 1/4 cup radish, sliced
- stems trimmed to 1 inch
- 1 tbsp minced shallot
- 1 tbsp lemon juice
- 3 tbsp orange juice
- 1 tsp orange zest
- 1/2 tsp Dijon mustard
- 1 tbsp olive oil
- 1 head butterhead lettuce, leaves separated and rinsed
Instructions
- Preheat oven to 400 degrees.
- Rinse beets, separate different colors, and wrap them with aluminum foil.
- Place on center rack and bake until tender, about 45-60 minutes.
- Remove from the oven and cool.
- Peel beets and cut them in half then in quarters.
- Combine remaining ingredients and whisk or shake until well mixed.
- Separate lettuce leaves onto 4 serving plates.
- Place beets and radish onto lettuce and drizzle with dressing.
Notes
Storage Instructions:
- Store the salad and the vinaigrette: To prevent the salad from becoming soggy, store the roasted beets, mixed greens, and radishes in a separate container from the vinaigrette. Only mix the salad and the vinaigrette when you are ready to eat.
- Keep the salad in an airtight container: Use an airtight container with a lid to keep the salad fresh. You can also cover the container with plastic wrap or aluminum foil to help keep air out.
- Store in the refrigerator: Store the salad in the refrigerator at a temperature between 35-40°F (2-4°C).
- Add toppings before serving: If you plan to add toppings such as nuts, cheese, or avocado, store them and add them to the salad before serving.
- Shake the vinaigrette before using: If the vinaigrette separates or solidifies in the fridge, shake it well before using.