Food & Drink

Recipe: Roasted Beet Salad with Honey Lemon Dressing

beets

This recipe uses the natural sweetness that comes from roasting beats. Pair it with the a dressing packed with citrus and a hint of honey and you’re sure to have a crowd-pleaser.

Prep Time: 10 minutes
Cook Time: 45 minutes
Servings: 4

Ingredients:

  • 6-8 whole beets (golden and red)
  • olive oil
  • sea salt
  • 1 stalk of fennel
  • For Dressing
  • 1 Meyer lemon
  • 1 tbsp Tuscan olive oil (regular works just fine too!)
  • 1 tbsp pure honey
  • chopped dill
  • salt (to taste)

Preparation:

  1. Preheat oven to 425.
  2. Remove the long greens from the beets and wash very well. Pat dry with paper towel.
  3. Cut beets in half toss them in a generous amount of olive oil and place face-down on a foil-lined baking sheet (makes for easier clean-up!).
  4. Fold the foil up into a pouch and pinch closed.
  5. Roast for 25-35 minutes or until tender.
  6. At this point, whisk together all the dressing ingredients. Add 1/2 a cup of shaved (of finely sliced) fennel to the dressing, allowing it to marinate for a bit. Set aside.
  7. Once beets are tender, remove from oven and let cool. Once they are at a manageable temperature, peel off the skins. Warning: the red beets will stain clothes they come in contact with! Proceed with caution.
  8. Cut beets into smaller sections or quarters and arrange on a plate. Garnish with shaved fennel and an extra drizzle of the dressing and you’re good to go!

By Kasey Potts of Kasey’s Kitchen

*Catch more from Kasey’s Kitchen on Facebook, Twitter, and Instagram!

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