Beet Salad

Cook Time:

15 minutes

Serves:

4-6 salads

About the Recipe

This roasted beet salad recipe is so simple and flavorful! Perfect for entertaining.

1 oz Shallot, minced

from 2 ea Lemon zest

1 fl oz Lemon juice

1 fl oz Red wine vinegar

2 fl oz Extra- virgin olive oil

2 lb Beets, roasted, peeled, wedged

as needed Salt

as needed Black pepper ground

1/2 oz Mint, torn

1 oz Baby arugula

2 oz Beet greens, cleaned, chiffonade

2 oz Walnuts, toasted

Step 1

Combine the shallots, lemon zest, juice and vinegar. Gradually whisk in oil. Season to taste.

Step 1

Toss vinaigrette with roasted beets, mint, baby arugula, and beet greens. Season to taste.

Step 1

Plate, garnish with vegan feta, toasted walnuts and serve immediately.