Roasted Beet Garden Salad Recipe
Red and yellow roasted beets, cherry tomatoes, cucumbers, red onion, green beans, radish, carrot, roasted garlic herb dressing.
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
- 1
Roasting Beets
Preheat the oven to 400°F (200°C). Wrap the red and yellow beets in aluminum foil and place them on a baking sheet. Roast for 45-60 minutes or until tender. Allow to cool, then peel and cut into bite-sized pieces.
- 2
Preparing Vegetables
While the beets are roasting, prepare the other salad ingredients. Halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, trim the green beans, slice the radishes, and julienne the carrot.
- 3
Blanching Green Beans
Bring a small pot of water to a boil. Add the green beans and cook for 3-4 minutes until bright green and tender-crisp. Drain and immediately plunge them into ice water to stop the cooking process. Drain again before adding to the salad.
- 4
Making Dressing
In a small bowl, whisk together 3 tablespoons of olive oil, 1 tablespoon of balsamic vinegar, a minced clove of roasted garlic, salt, and pepper to taste.
- 5
Assembling Salad
In a large bowl, combine the roasted beets, cherry tomatoes, cucumber, red onion, green beans, radish, and carrot. Drizzle with the garlic herb dressing and toss gently to combine.
- 6
Serving
Serve the salad immediately or refrigerate for 30 minutes to allow flavors to meld. Enjoy!