Golden Beet Salad recipe
My Golden Beet Salad recipe is a fresh and filling meal to make for lunch or dinner. It is a lighter option that can work as a main meal or even a side and it comes with a homemade dressing! Save it now to Pinterest so you can make it!
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Servings: 6 - 8 people
Equipment
- 1 large Baking sheet
- Tin foil
Ingredients
Salad Dressing Ingredients
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1/2 tbsp honey
- 1 1/2 tsp fresh thyme leaves You could use dried here too if you have to.
- 1/2 tsp dried oregano
- 1 tbsp Dijon Mustard I use Grey Poupon.
Salad ingredients
- 4-6 golden beets If they are smaller get six. If they are large you can use 4.
- 4 cups arugula and spinach mix If you want to use one or the other that is fine too.
- 1 cup cooked farro
- 1/2 cup chopped walnuts
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/3 cup fresh finely grated parmesan cheese
Instructions
- Preheat the oven to 425 degrees. While it heats, combine all the ingredients for the salad dressing in a mason jar and set aside.
- When the beets up in a piece of tin foil, making sure they are full covered. Cook them on a baking sheet in the oven for 40 minutes. 50 minutes for large beets. They are done when you can spear them with a fork easily.
- Note: If you are making the farro, soak it and make it while the beets roast.
- Once the beets are done, carefully remove them from the tin foil. They will be very hot. The skin will peel away. You can peel it under a stream of cold water and this will help to cool the beats too.
- Cut beets into 1-2 inch pieces.
- Combined all the ingredients for the salad and then top with dressing. Try half the bottle first and then add the rest if you think it needs more.
- Serve with coarse sea salt and additional fresh cracked black pepper to taste.