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Jane’s Beet Salad

By : | Comments Off on Jane’s Beet Salad | On : September 6, 2016 | Category : American, health, Sides/salad

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Jane's Beet Salad

Course Appetizer, Brunch, Lunch, Salad, Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4 people

Ingredients

  • 1 tbsp. olive oil
  • 2 peach sliced
  • 1 onion sliced in half moon
  • 1/2 pint small cherry tomato
  • 1 garlic clove minced

Vinaigrette

  • 1/2 cup olive oil
  • 1 tbsp. dijon mustard
  • 1/4 cup fresh lemon juice
  • 2 tbsp. honey
  • 1 tsp. kosher salt
  • 1 tsp. pepper

Instructions

  • Cut the top stems of the beets. Wash the beets and dry them. coat the beets in olive oil and wrap them in tin foil. Bake in a preheated 400°F for 45 minutes. Let cool. Peel the beets and cut into bite sized pieces. (A tip from Valerie Bertinelli) it really works. Wash your hands with kosher salt and the red will go away. Combine the beets with the onion, peach,garlic and cherry tomato. Pour the vinaigrette over the salad and mix to combine. Dot the salad with the crumbled goat cheese. Enjoy with a sandwich. Bon Appetit.

Vinaigrette

  • Whisk together the olive oil, lemon juice, salt, pepper and honey. Pour over the beet salad.

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