Beet Salad Recipe
Mixed greens, roasted beets, bleu cheese, toasted pecans, pickled onion, balsamic vinaigrette
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Ingredients
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Salad Base
Toppings
Dressing
Method
Preparing the Beets
- 1
Roasting the Beets
Preheat the oven to 400°F (200°C). Wrap the beets in aluminum foil and place them on a baking sheet. Roast for 45-60 minutes or until tender when pierced with a fork. Allow to cool, then peel and cut into wedges.
Preparing the Pickled Onion
- 2
Pickling the Onion
Slice the onion thinly and place it in a small bowl. Cover with vinegar and let sit for at least 30 minutes to pickle.
Making the Dressing
- 3
Balsamic Vinaigrette
In a small bowl, whisk together the balsamic vinegar, olive oil, honey, salt, and pepper until well combined. Adjust seasoning to taste.
Assembling the Salad
- 4
Combining Ingredients
In a large salad bowl, combine the mixed greens, roasted beet wedges, pickled onion, bleu cheese, and toasted pecans. Drizzle with the balsamic vinaigrette and toss gently to combine.
