Beet Salad with Red Wine Vinaigrette
Got 15 minutes? Then you’ve got time to put together this bright, refreshing salad. Punch up the color and flavor of your table and serve as a side with any grilled main course.
1 hour, 15 mins
- 6 medium red beets
- 6 medium gold beets
- 2 Tbs red wine vinegar
- 1/4 cup extra virgin olive oil
- 1/2 tsp Dijon mustard
- 1/2 tsp honey
- 1/4 tsp kosher salt
- 1/4 tsp ground black pepper
- 1 tsp thyme leaves
Preheat oven to 400º. Wash beets and cut stems off, leaving 1 inch of the stem on top of the beet. Place each color of beet into separate foil and wrap to form a packet to keep the colors from bleeding together.
Roast beet packets about 55-65 minutes, until fork tender. Let cool and peel. Cut into 1-inch pieces.
In a mixing bowl, whisk to combine all remaining ingredients. Pour dressing over beets and gently stir. Serve.
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.