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Roasted Beet Salad

By : | Comments Off on Roasted Beet Salad | On : November 20, 2016 | Category : American, Sides/salad

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Roasted Beet Salad

Course Appetizer, Salad, Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 people

Ingredients

  • 3 beets
  • 1/2 cup corn kernels
  • 1/2 cup sliced black olives
  • 1/2 cup chick peas
  • 1/2 cup onion sliced
  • 1/2 cup celery chopped

Lemon Vinaigrette

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

Instructions

  • Rub the beets in olive oil. Wrap in tin foil. Place on a sheet tray and bake for 1 hour at 375°F or until fork tender. Set aside. In a mixing bowl, add the corn, black olives, chick peas, onion, and celery. Slice the beets into cubes. Add to the salad. Pour the dressing on the salad. Serve over mixed greens. Bon Appetit.
  • Whisk all the ingredients together. Pour on roasted beet salad and mix well. Serve over mixed greens for a wonderful salad. Bon Appetit.

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