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Roasted and Grated Beet Salad with Citrus Vinaigrette

This lovely red salad is a festive addition to a holiday table or it can just lend a bit of variety to any casual dinner

Course Salad
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 people

Ingredients

  • 6 large beets scrubbed but not peeled, top and bottom trimmed
  • 2 lemons (rind and juice) rinds grated and lemons juiced
  • 1 tablespoon white balsamic vinegar I like Trader Joe's brand
  • 1 tablespoon honey
  • 1 tablespoon dijon mustard
  • 1/3 cup extra virgin olive oil
  • 3/4 teaspoon sea salt
  • 1/8 teaspoon allspice
  • 1/2 cup finely chopped Italian parsley leaves

Instructions

  1. Preheat oven to 400 degrees. Place beets in a foil-lined baking pan and leave enough room between them so they are not touching. You want them to roast, not steam. Cover the pan with aluminum foil.

  2. Bake the beets for 60 minutes until they are tender but not mushy. The tip of a sharp knife should pierce them easily. If not, cook for 10 more minutes. You want the beets to be a bit firm but not raw in the middle. Remove pan from oven and set aside until they are still warm but you can grate them.

  3. Slip the peels off of the beets and grate them with the large holes of a grater. You do not want them too fine.  Put the beets in a large strainer and press them with a large spoon so the excess juices drain off and do not dilute the dressing.

  4. Make the vinaigrette by whisking all of the remaining ingredients together (except parsley), whisking in the oil at the end until the dressing is emulsified.

  5. Toss the dressing with the beets while they are still warm. Arrange the beets on a platter or in a bowl and sprinkle with the parsley.