Dattoli Cancer Foundation logo  

Roasted Beet Salad

2 medium to large red beets, scrubbed but not peeled
2 medium to large golden beets, scrubbed but not peeled
Olive oil
Kosher salt
Dried thyme
1 tablespoon honey
1 tablespoon Dijon mustard
3 tablespoons orange juice
3 tablespoons olive oil
1 tablespoon balsamic or apple cider vinegar
2 ounce frisée lettuce
3 ounces red leaf lettuce
1/2 cup chopped walnuts
3 ounces blue or Gorgonzola cheese (optional)

Preheat oven to 450 F. Line 2 baking sheets with parchment paper. Slice off the top and bottom of each beet. Slice into rounds as thin as possible, 1/4-inch thick or less. Drizzle each beet slice with olive oil, brushing it to evenly coat. Sprinkle with coarse salt and thyme. Place on prepared baking sheet. Roast 18 to 22 minutes, until the beets are soft and slightly shrunken. The smaller or thinner beets will need to come out of the oven first so they don't burn. Set aside. Keep the colors separate as they will bleed otherwise.

Prepare the dressing: Using an immersion blender or with a whisk, combine the honey, mustard, orange juice, olive oil and balsamic or apple cider vinegar. Blend or whisk until emulsified. Season with salt and pepper.

Place the frisée and red leaf lettuce leaves into a bowl and lightly dress, tossing to combine, reserving 6 teaspoons of the dressing.

Arrange the roasted beet slices in alternating colors in a single layer on each plate. Drizzle a scant teaspoon of the dressing over the beets. Place a tall mound of the greens in the center of each plate, allowing the beets to peek out. Sprinkle walnuts evenly over each plate. If using cheese, crumble over each mound of lettuce.


Menu Ideas:

Bittersweet Molten Chocolate Cakes,  Broiled Salmon,  Cole Slaw

Creamy Avocado Gazpacho
Crispy Garlic Tofu BitesFresh Peach Gratin

Green Tofu DressingGrilled Mahi MahiGrilled Peach & Avocado Salad with Goat Cheese

Grilled Tuna,  Herbed Quinoa PilafMango Black Bean SalsaMillet Yam Cakes

Penne Pomodoro Poached PearsQuinoa TabboulehRoasted Beet Salad

Roasted Tomato SaladSalmon CakesSoy Ice Cream,  Tabouli Salad Tofu Stir Fry,

Tofu RemouladeTurkey SausageVerdue Misto