Roasted Beet SaladRomulo Yanes
Recipe information
Total Time
1.5 hours
Ingredients
1/2 pound mixed red and candy-striped baby or medium beets, stems trimmed to 1 inch
1 tablespoon minced shallot
1 tablespoon fresh lemon juice
3 tablespoons fresh orange juice
1 teaspoon freshly grated orange zest
1/2 teaspoon Dijon mustard
1 tablespoon extra-virgin olive oil
1 head Bibb or butterhead lettuce (6 ounce), leaves separated
Preparation
Step 1
Preheat oven to 400°F.
Step 2
Rinse beets. Wrap colors separately in foil and roast in middle of oven until tender, 45 minutes to 1 hour. Cool.
Step 3
Peel beets and halve lengthwise. If using medium beets, cut each half crosswise into 1/4-inch-thick slices, keeping colors separate.
Step 4
Whisk together shallot, juices, zest, and mustard. Whisk in oil until emulsified and season with salt and pepper. Drizzle lettuce with three fourths of dressing. Sprinkle with beets and drizzle with remaining dressing.
Nutrition Per Serving
Each serving has about 61 calories and 4 grams fat.
#### Nutritional analysis provided by Gourmet
