Roasted GOLDEN BEET Salad with Simple HOMEMADE Balsamic SALAD DRESSING

feta cheese

🥗Healthier: goat cheese

💰Cheaper: ricotta cheese

Goat cheese provides a tangy flavor with fewer calories.

walnuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds are lower in calories and provide similar crunch.

Preheat the oven to 400°F.

Peel the golden beets.

Dice the beets to the size of your liking.

Coat the beets with olive oil.

Spray a sheet pan with non-stick spray and place the beets onto the sheet pan.

Bake the beets in the preheated oven for 40 minutes, turning them halfway through.

Rinse a head of lettuce and chop it to size.

Rinse the lettuce again with cold water to remove excess water.

Spin the lettuce in a salad spinner to dry it.

To make the salad dressing, add olive oil, balsamic vinegar, brown sugar, and pepper to a blender.

Zest a lemon and set it aside.

Add lemon juice to the blender and blend on high speed for about 1 minute.

Taste the dressing; if you want it sweeter, add more brown sugar and blend for another minute.

Pour in the lemon zest and shake to combine.

Add the dressing to the lettuce and season with salt and freshly cracked black pepper.

Combine the lettuce with the dressing and place it on a plate.

Slice tomatoes and add them to the plate.

Slice radishes and add them to the plate.

Slice red onion and add it to the plate.

Top the salad with cooled roasted beets and parmesan regano cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens