Beet Cucumber And Sweet Onion Salad With Dijon Honey Dressing Recipes

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ROASTED BEET SALAD WITH HONEY DIJON VINAIGRETTE



Roasted Beet Salad with Honey Dijon Vinaigrette image

YUM-MY!!! This salad may be one of my new favorites. I could not stop munching on this one all day long. I'm putting this on my must-make list for the next time guests stop by.

Provided by Susan Bickta

Categories     Other Salads

Time 1h40m

Number Of Ingredients 15

VINAIGRETTE:
1/3 c vegetable oil
1/4 c apple cider vinegar
3-4 Tbsp honey
1 tsp stone ground dijon mustard
1 clove garlic, smashed and minced
SALAD:
4 medium golden beets, tops removed and scrubbed
2 medium red beets, tops removed and scrubbed
1-2 Tbsp vegetable oil
1/4 c diced red onion
1/2 c sweetened dried cranberries
1 c baby spinach, packed
1/2 c toasted pecans
1/2 c gorgonzola crumbles

Steps:

  • 1. To make vinaigrette: Put oil, vinegar, honey, mustard and garlic in a jar with a tight fitting lid. Shake well to mix. Set aside.
  • 2. Preheat oven to 400 degrees F. Place golden beets on a large piece of aluminum foil and drizzle with oil. Wrap tightly, making a packet. Place on a baking sheet. Do the same with the red beets. Roast for 1 hour to 1 hour 15 minutes or until knife inserted in largest beet meets no resistance. Remove from oven and cool.
  • 3. Remove skins by rubbing off with hands under a stream of cool water.
  • 4. To make salad: Roughly chop beets into bite size chunks. Place in a large bowl. Add the onion, dried cranberries, spinach, pecans and gorgonzola. Give the vinaigrette another shake to mix well then pour over beet mixture in bowl. Toss GENTLY to combine.
  • 5. NOTE: to toast pecans - place in a single layer on a large non-stick baking sheet and bake at 350 degrees F. for 10-12 minutes, stirring often to prevent burning, until toasted and fragrant.

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