Roasted Beet Salad with Lemon-Basil Dressing
This magnificent magenta salad is packed with vitamins, minerals, and almost everything else you need. Each ingredient has its place: something crunchy, something smooth, something tangy, something sweet, something leafy. Perfect! You can prepare the components up to a day in advance and then assemble when ready to serve.
- 2 bunches red or rainbow beets, scrubbed and trimmed (about 8 medium)
- ½ medium red onion, quartered and thinly sliced
- ¼ cup extra virgin olive oil
- ¼ cup freshly squeezed lemon juice
- 2 tablespoons honey
- ¼ cup chopped fresh basil
- ½ teaspoon kosher salt, or to taste
- Freshly ground black pepper
- 6 cups micro greens or mixed greens
- 1/3 cup shelled pistachios, coarsely chopped
- ¾ cup crumbled goat cheese (optional)
- Preheat oven to 350 degrees. Coat a large piece of heavy-duty foil with nonstick cooking spray. Center beets on foil; wrap tightly, pinching edges together. Bake for 1 to 1½ hours, or until tender (see Norene’s Notes, below). Carefully open packet and let beets stand until cool enough to handle.
- Using paper towels, rub off and discard skins. Slice beets into wedges. Place into a large bowl; add onion. Add oil, lemon juice, honey, basil, salt and pepper to the bowl; toss to combine. Cover and refrigerate. Arrange a layer of greens on a large serving platter. Top with dressed beets. Scatter pistachios and goat cheese, if using, over salad.
- Norene's Notes: For even cooking, choose fresh beets that are approximately the same size. Small to medium-size beets are more tender, while larger beets tend to be tough. Beets are fully cooked when a metal skewer glides through them easily.
- Recipe from The Silver Platter: Simple to Spectacular Wholesome, Family-Friendly Recipes by Daniella Silver with Norene Gilletz. Reproduced with permission from the copyright holders, ArtScroll/Mesorah Publications.