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Summer Recipe Roasted Beet Salad

Roasted Beet Salad

Serves 6

 

2 lb baby beets, tops removed

3 cups baby lettuce mix – we use the Celebration Salad from Glorious Organics or the lettuce blend from Sole Foods

3 cups baby arugula

¼ cup toasted walnuts chopped

½ cup Tarragon Apple Cider Grainy Mustard Vinaigrette

 

Roast baby beets until tender. Peel and cut in 1/2s or 1/4s, depending how large they are.

Dress beets and greens with vinaigrette, season to taste.

Arrange the greens on a platter, top with the beets and finish with the toasted walnuts

 

 

Tarragon Apple Cider Grainy Mustard Vinaigrette

 

Yield ½ cup

1/3 cup extra virgin olive oil

1 Tbsp honey

1 Tbsp + 1 tsp apple cider vinegar

1 Tbsp grainy mustard

1 shallot, minced

1 ½ tsp chopped chives

½ tsp chopped fresh tarragon

Salt and pepper to taste

 

Whisk ingredients together, season to taste

 

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