Beets On Beets Recipe
Roasted beets mixed with English cucumbers and radishes, topped with goat cheese and lemon vinaigrette.
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Ingredients
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Salad Ingredients
Method
Preparation Directions
- 1
Roast the Beets
Preheat the oven to 400°F (200°C). Wash the beets and wrap them individually in aluminum foil. Place on a baking sheet and roast for about 45-60 minutes, or until tender when pierced with a fork. Remove from the oven, allow to cool, and then peel the skins off.
- 2
Prepare the Vegetables
While the beets are roasting, thinly slice the English cucumber and radishes. Set aside.
- 3
Make the Vinaigrette
In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and black pepper until combined.
- 4
Combine the Salad
Once the beets are cooled and peeled, chop them into bite-sized pieces. In a large bowl, combine the roasted beets, cucumber, and radishes. Drizzle with the lemon vinaigrette and toss gently to combine.
- 5
Serve
Top the salad with crumbled goat cheese and serve immediately.