Roasted Golden Beet Salad with Lemon Vinaigrette Dressing

 from loveandlemons.com

Roasted golden beets are great, prepared as below.  I also had some roasted butternut squash that I added.  Use a generous amount of dressing - goes very well with these ingredients.  

Photo 2/19/23

for vinaigrette: https://www.loveandlemons.com/lemon-vinaigrette/

This roasted golden beets recipe is a healthy, delicious side dish or light lunch! See the post above for my favorite variations and serving suggestions.

Ingredients

• 4 to 5 medium golden beets
• Lemon Vinaigrette - see below - leave out the thyme and add the cumin, coriander and honey.
• ¾ teaspoon ground coriander
• ½ teaspoon honey
• ¼ teaspoon ground cumin
• 2 cups arugula
• ¼ cup crumbled feta - I prefer goat cheese. 
• 2 tablespoons chopped toasted pistachios - very coarsely, leaving bigger pieces. 
• Sea salt
• Freshly ground black pepper
• Microgreens, optional

Instructions

• Preheat the oven to 400°F.
• Place each beet on a piece of aluminum foil, drizzle generously with olive oil, and sprinkle with sea salt and freshly ground black pepper. Wrap the beets in the foil and roast on a baking sheet for 40 to 90 minutes, or until soft and fork-tender. The cooking time will depend on the size and freshness of the beets. Remove the beets from the oven, remove the foil, and set aside to cool. When the beets are cool to the touch, peel off the skins. I like to hold them under running water and slide the skins off with my hands.
• Slice the beets into halves, quarters, or bite-sized pieces, and place them in the fridge until ready to use.
• Make the lemon vinaigrette dressing according to this recipe, omitting the thyme, and adding the coriander, honey, and cumin.
• Arrange the beets, arugula, feta and pistachios on a platter. Drizzle with some of the dressing and season with salt and pepper. Top with microgreens, if desired, and serve.
  
  
  LEMON VINAIGRETTE DRESSING:
  This easy lemon vinaigrette recipe is a great one to have in your back pocket. It's delicious and versatile - perfect for tossing with salads, roasted vegetables, and more!  For this salad, add the coriander, cumin and honey as above, and leave out the thyme.

  Ingredients

  • 1/4 cup fresh lemon juice
  • 1 small garlic clove, grated
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon sea salt, more to taste
  • Freshly ground black pepper
  • 1/2 teaspoon honey or maple syrup, optional
  • 1/4 to 1/3 cup extra-virgin olive oil
  • 1/2 teaspoon fresh or dried thyme, optional

  Instructions

  • In a small bowl, whisk together the lemon juice, garlic, mustard, salt, pepper, and honey, if using.
  • Drizzle in the olive oil while whisking and continue to whisk until the dressing is emulsified. Alternatively, combine everything in a jar with a tight-fitting lid and shake to combine.
  • If your dressing is too tangy, add more olive oil, to taste.
  • Add the thyme, if desired, and season to taste. Store in the fridge for up to 1 week. The olive oil will solidify a bit in the fridge. To soften, let the dressing sit at room temp for a few minutes and stir before using.

  Notes

  Makes 1/2 cup.