Sunday, December 16, 2012

Recipe: Roasted Beet Sald with Lemon Basil Balsamic Dressing

Roasted Beet Salad with Lemon Basil Balsamic Dressing

Originally posted at This, That, and the Other

Serves 4 (with leftover dressing)

I would strongly recommend using a nice aged balsamic vinegar is possible, it makes a big difference. I prefer to serve this salad with warm beets, but the beets could certainly be roasted in advance and served at room temperature, or even cold.

3-4 beets, peeled and cut into 1-inch cubes
1-2 Tbsp olive oil
1/2 lb salad greens of your choice (I used a lovely spring mix from our farmers' market, mescalin greens would also be lovely), washed and dried
1/4 cup (generous handful) of basil leaves
1/4 cup sliced almonds
Lemon Basil Balsamic Dressing (see below) 

Heat the oven to 425F. Toss the beets with olive oil, salt, and pepper. Spread beets in a single layer on a rimmed baking sheet (two if needed). Bake for 40-50 minutes, tossing beets halfway through. The beets should be tender, sizzling, and starting to brown.

Split the greens between four plates and top with basil leaves roasted beets, and almonds. Serve with dressing alongside.

Approximately 205 calories per serving (with dressing) 

Lemon Basil Balsamic Dressing

1/4 cup balsamic vinegar
2-3 Tbsp agave syrup, succanat, or brown sugar (or more to taste if you prefer a sweeter dressing)
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup olive oil (basil flavored, if possible)
juice from 1/2 a lemon
1/4 cup water
2-3 Tbsp minced basil (optional, use if you don't have access to basil-scented olive oil)

Mix the dressing ingredients together, adjusting the sweetener as needed to taste.

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