Beet Salad With Lemon Vinaigrette
Roasted beet salad with red onions and a tangy lemon Dijon vinaigrette. Simple, fresh, and easy to make ahead.
Ingredients
- 5 medium beets, golden or Chioggia
- freshly ground black pepper
- salt, to taste
- 4 tablespoons extra-virgin olive oil, divided use
- 1 small red onion
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon finely grated lemon zest
- 1 teaspoon Dijon mustard
- 1 tablespoon cilantro, optional, roughly chopped
Instructions
- Preheat the oven. Heat the oven to 375°F.
- Prep the beets. Scrub the beets. Trim the ends, leaving about 1 inch of stem and root. Sprinkle the beets with salt and black pepper, and then drizzle 1 tablespoon of the olive oil over them. Wrap the beets tightly in foil and place them on a rimmed baking sheet or pan.
- Roast the beets. Roast for 1 to 1 1/2 hours, or until the beets are tender enough to be pierced with a fork. When the beets are cool enough to handle, slip the skins off and cut off the ends. Slice them lengthwise, then cut them into 1/4-inch slices.
- Assemble the salad. Place the beets in a serving bowl. Quarter and slice the red onion. Toss the sliced onion with the sliced beets.
- Make the dressing. In a cup or bowl, combine the lemon juice, zest, and mustard; add the remaining 3 tablespoons of olive oil in a thin stream, whisking constantly. Add the dressing to the beets along with freshly ground black pepper and salt, to taste. Add the cilantro and toss gently to blend.
- Chill. Cover and refrigerate the beet salad until it's time to serve.
Nutrition
Calories: 227kcalCarbohydrates: 23gProtein: 4gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 181mgPotassium: 733mgFiber: 6gSugar: 16gVitamin A: 78IUVitamin C: 12mgCalcium: 41mgIron: 2mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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