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Roasted Beet Salad with Lemon Vinaigrette
Jon Davies
Print Recipe
Course
Side Dish
Ingredients
3
Red beets
3
Gold beets
Salt and pepper
Olive oil
Lemon Vinaigrette
¾
Cup
olive oil
Juice from 3 lemons
Salt and pepper
Chopped fresh parsley
Instructions
Wash beets.
Rub with olive oil, salt and pepper.
Wrap in foil and roast at 400° for 45 minutes until tender.
Let cool slightly. With hands, pull skin off beets. Let cool and slice.
Arrange on salad plate in circle, alternating red and gold. Place mixed greens in center.
Prepare the lemon vinaigrette
Mix all ingredients.
Drizzle lemon vinaigrette over beet salad. Top with toasted walnuts and buttermilk-blue cheese.