roasted beet salad

★★★★★ 1
a recipe by
Jackie O'Callaghan
Carmel, IN

This is delicious for any time of year. In the summer, enjoy with grilled chicken. In the colder months, enjoy with a side of risotto!

★★★★★ 1
serves 2
prep time 20 Min
cook time 1 Hr 30 Min

Ingredients For roasted beet salad

  • 8
    fresh beets
  • feta cheese
  • 2
    heads of endive
  • boston lettuce
  • red onion
  • 2 Tbsp
  • 1 c
    cashews or pecans
  • kosher salt
  • olive oil
  • 1/8 c
  • 1/8 c
    olive oil
  • little less than 1/8 cup lemon juice
  • pepper to taste

How To Make roasted beet salad

  • 1
    Scrub beets, and preheat oven to 400 degrees Line baking sheet with foil, add beets to sheet and sprinkle with olive oil and salt. Cover beets with another sheet of foil. Bake beets for about and hour and a half, keep checking Spray oil in a pan. Add cashews or pecans and about 2 tablespoons of sugar. Cook on low until candied. Wash lettuces and remove onion skin. Chop endive. Pull apart Boston leaves and tear. Chop onion in rings. After beets are roasted, let them cool for about a half hour and peel off skin Chop beets Add Boston lettuce to plates, add chopped endive, onion, beets, cashews and feta Add dressing Dressing: 1/8 cup olive oil 1/8 cup honey a little bit less than 1/8 cup lemon juice pepper Whisk ingredients together