roasted beet salad with honey dijon vinaigrette

Name: Roasted Beet Salad with Honey Dijon Vinaigrette
Prep time: 10 min
Cook time: 1 h 30 min
Yield: 6
Cuisine: American
Ingredients: ## VINAIGRETTE:; 1/3 cup(s) vegetable oil; 1/4 cup(s) apple cider vinegar; 3-4 tablespoon(s) honey; 1 teaspoon(s) stone ground dijon mustard (i use maille); 1 - clove garlic, smashed and minced; ## SALAD:; 4 medium golden beets, tops removed and scrubbed; 2 medium red beets, tops removed and scrubbed; 1-2 tablespoon(s) vegetable oil; 1/4 cup(s) diced red onion; 1/2 cup(s) sweetened dried cranberries; 1 cup(s) baby spinach, packed; 1/2 cup(s) toasted pecans; 1/2 cup(s) gorgonzola crumbles

(3 RATINGS)

598 Pinches 2 Photos

Susan Bickta

Kutztown, PA

Updated on Aug 13, 2013

This delicious salad is a combination of three of my favorite salads. I like to make this during the holidays because it is so colorful. I almost called it "Bejeweled Roasted Beet Salad" because of all of the jewel-tone colors!

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Roasted Beet Salad with Honey Dijon Vinaigrette

Blue Ribbon Recipe

YUM-MY!!! This salad may be one of my new favorites. I could not stop munching on this one all day long. I'm putting this on my must-make list for the next time guests stop by.

— The Test Kitchen

prep time 10 Min

cook time 1 Hr 30 Min

method Bake

yield 6-8 serving(s)

Ingredients

VINAIGRETTE:
1/3 cup vegetable oil
1/4 cup apple cider vinegar
3-4 tablespoons honey
1 teaspoon stone ground dijon mustard (i use maille)
1 - clove garlic, smashed and minced
SALAD:
4 medium golden beets, tops removed and scrubbed
2 medium red beets, tops removed and scrubbed
1-2 tablespoon vegetable oil
1/4 cup diced red onion
1/2 cup sweetened dried cranberries
1 cup baby spinach, packed
1/2 cup toasted pecans
1/2 cup gorgonzola crumbles

How To Make roasted beet salad with honey dijon vinaigrette

Step 1

To make vinaigrette: Put oil, vinegar, honey, mustard and garlic in a jar with a tight fitting lid. Shake well to mix. Set aside.

Step 2

Preheat oven to 400 degrees F. Place golden beets on a large piece of aluminum foil and drizzle with oil. Wrap tightly, making a packet. Place on a baking sheet. Do the same with the red beets. Roast for 1 hour to 1 hour 15 minutes or until knife inserted in largest beet meets no resistance. Remove from oven and cool.
Step 3

Remove skins by rubbing off with hands under a stream of cool water.
Step 4

To make salad: Roughly chop beets into bite size chunks. Place in a large bowl. Add the onion, dried cranberries, spinach, pecans and gorgonzola. Give the vinaigrette another shake to mix well then pour over beet mixture in bowl. Toss GENTLY to combine.
Step 5

NOTE: to toast pecans - place in a single layer on a large non-stick baking sheet and bake at 350 degrees F. for 10-12 minutes, stirring often to prevent burning, until toasted and fragrant.
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