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Wednesday 30 May 2018

Roasted Beet and Mizuna Salad

Roasted Beet and Mizuna Salad


10 baby red beets
salt and ground pepper
¼ c. balsamic vinegar
1½ tsp. honey
1½ tsp. Dijon mustard
½ c. vegetable oil
2 tbsp. vegetable oil
12 oz. mizuna
12 basil leaves
zest of 1/2 lemon
6 ounces feta


1.     Preheat oven to 350 degrees F.
2.     Roast beets in a pan until tender, about 1 hour.
3.     When cool, scrape off skins with a paring knife.
4.     Cut each beet into 6 wedges.
5.     In a small bowl, whisk vinegar, honey, and mustard.
6.     Drizzle in oil, whisking. 
7.   In a large bowl, toss beets, mizuna, basil, and lemon zest with vinaigrette; season with salt and pepper.
8.     Sprinkle with feta.

3 comments:

  1. Nice side salad for the summer.

    ReplyDelete
  2. I am always looking for a new way to eat beets and this salad recipe sounds perfect!

    ReplyDelete