Description
A wonderful salad using my favorite veggie to grow, beets. They are the start of this delicious salad, which has a true summer feel to it.
Ingredients
- 4 medium beets
- 1 tablespoon butter
- 1 sweet onion, chopped
- ¼ cup micro greens
- 2 tablespoons candied pecans
- 2 tablespoons crumbled blue cheese
- ⅔ cup olive oil
- ½ cup balsamic vinegar
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
Instructions
- Place beets into a large saucepan and pour in enough water to cover beets by 1 inch; bring to a boil. Reduce heat to medium-low
- cover
- and simmer until skins begin to loosen
- about 20 minutes.
- Preheat the oven to 300 degrees F (150 degrees C) and lightly grease a baking dish.
- Drain beets
- remove skins
- and cut into halves or quarters
- depending on size. Transfer to the prepared baking dish.
- Roast in the preheated oven until beets are dark in color and almost fork-tender
- but not too soft
- 30 to 40 minutes. Cool beets
- dice into 1/2-inch cubes
- and place in a bowl.
- Combine olive oil
- balsamic vinegar
- Dijon mustard
- and honey in a lidded jar for honey-mustard vinaigrette. Close jar and shake to combine. Pour vinaigrette over beets and chill in the refrigerator until flavors have melded
- 1 to 2 hours.
- Meanwhile
- heat butter in a skillet over low heat. Add onions and cook until caramelized
- 15 to 25 minutes. Remove from heat
- cool
- and chop.
- Arrange 1/4 of the marinated beets in a solid circle on 4 salad dishes. Top with layers of onions and micro greens and sprinkle with blue cheese and pecans. Drizzle remaining beet vinaigrette around each salad
- if desired. Serve chilled.
Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 2 hrs 15 mins
Servings: 4