This week I made a Roasted Beet Salad as part of the Harvest of the Month for Glen Cove Schools, where I am the Farm-to-School Coordinator. I used a combination of Chioggia Beets (pronounced kee-OH-gee-uh), and Golden Beets, and made a light Balsamic Dressing for the salad. It was so beautiful, not to mention delicious! Give it a try and let me know how you liked it!
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Ingredients:
8 Beets
¼ cup Balsamic Vinegar
¼ cup olive oil
1 t. mustard
2 Tbs Orange Juice
Salt & Pepper to taste
Step by Step Instructions:
Roast beets for 50-60 minutes.
In a large bowl, mix together the balsamic vinegar, olive oil, orange juice, and mustard.
Let the beets cool for 10 minutes before peeling.
Dice into small bite-size pieces.
Add the beets as you cut them. Let them marinate for ½ hour before serving.
Season with Salt and pepper.
- 8 Beets
- ¼ cup Balsamic Vinegar
- ¼ cup olive oil
- 1 t. mustard
- 2 Tbs Orange Juice
- Salt & Pepper to taste
- Roast beets for 50-60 minutes.
- In a large bowl, mix together the balsamic vinegar, olive oil, orange juice, and mustard.
- Let the beets cool for 10 minutes before peeling.
- Dice into small bite-size pieces.
- Add the beets as you cut them. Let them marinate for ½ hour before serving.
- Season with Salt and pepper.
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