Beet Salad With Honey Lavender Dressing Recipes

BEET SALAD WITH HONEY-LAVENDER DRESSING

Beet Salad with Honey-Lavender Dressing image

The familiar beet-and-goat-cheese salad gets a fresh, vibrant update with Swiss chard and yellow and candy-striped beets tossed in a sweet, tangy honey-lavender dressing. Use a mandoline or other adjustable-blade slicer (or a sharp chef's knife) to thinly slice the baby beets.

Provided by Martha Stewart

Time 3h

Number Of Ingredients 15

Ingredients

6 medium beets (2 1/4 pounds total), preferably a mix of yellow and red
Extra-virgin olive oil, for drizzling
Coarse salt
1 tablespoon extra-virgin olive oil
2 medium shallots, thinly sliced (1 cup)
1/3 cup honey
1/2 teaspoon fresh lavender leaves
1 large egg yolk
2 tablespoons champagne vinegar
1 teaspoon Dijon mustard
1 cup safflower oil
2 bunches baby chard or 1 bunch Swiss chard (about 1 pound), stems removed, leaves torn into 1-inch pieces
1/2 cup pecans (2 ounces), toasted and salted
8 ounces fresh goat cheese, crumbled
2 baby Chioggia beets, scrubbed and thinly sliced

Steps:

Beets: Preheat oven to 350 degrees. Drizzle medium beets with olive oil in a baking pan; season with salt. Place in a single layer and add 1 cup water. Cover with parchment, then foil, and roast until knife-tender, about 1 1/2 hours. When cool enough to handle, rub off peels with paper towels (use a paring knife for tough spots); discard. Cut beets into bite-size pieces.
Dressing: Meanwhile, heat olive oil in a medium saute pan over low. Add shallots and cook, stirring occasionally, until softened, about 3 minutes. Add honey and lavender; simmer until lavender is fragrant, about 5 minutes. Let cool 5 minutes. Puree with yolk, vinegar, and mustard in a blender or food processor until smooth. With machine running, slowly add safflower oil until combined. (If dressing is too thick, add water, 1 teaspoon at a time.)
Salad: Combine roasted beets, chard, and pecans in a bowl. Lightly toss with 1/4 cup dressing. Place 1 tablespoon dressing on bottom of each plate, then add salad mixture and goat cheese, dividing evenly. Top with baby beets and serve, with remaining dressing on the side.

LAVENDER AND HONEY SALAD DRESSING

Lavender and Honey Salad Dressing image

Make and share this Lavender and Honey Salad Dressing recipe from Food.com.

Provided by Rita1652

Categories Salad Dressings

Time 5m

Yield 10 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon lemon juice
1 tablespoon minced sweet onion
1 garlic, minced
1 teaspoon coarse grain mustard
1/4 cup honey
1 teaspoon dried lavender (1 tablespoon fresh)
1/2 teaspoon poppy seed
salt & pepper

Steps:

Blend all ingredients together.
Stand for 30 mins to allow flavors to infuse.
Stir and adjust salt and pepper again and serve.

Nutrition Facts : Calories 131.7, Fat 10.9, SaturatedFat 1.5, Sodium 1.6, Carbohydrate 9.2, Fiber 0.2, Sugar 7.1, Protein 0.5

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