ROASTED GOLDEN BEET AND BROCCOLI SALAD
Roasted Golden Beet and Broccoli Salad is a feast for the eyes as well as the taste buds. Its flavor is sweet and earthy, creamy and crunchy, tart and tangy. Make it a side dish or main course, but make it!!
Servings: 8 servings
Calories: 310kcal
Equipment
- parchment paper optional
- dressing shaker optional
Ingredients
- 6 medium golden beets trimmed, peeled, and chopped into 1" chunks
- 1 bunch broccoli chopped into florets roughly the same size as the beets
- 4 tablespoons avocado oil
- salt and pepper to taste
- 1 small red onion minced
- ½ cup slivered almonds toasted
- 2 teaspoons chopped fresh rosemary
- 6 cups assorted baby lettuce leaves pick your favorite variety
- ¼ cup red wine vinegar
- ¼ cup extra virgin olive oil
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 4 ounces goat's cheese crumbled
Instructions
- -Preheat the oven to 400 degrees F (205 degrees C).
- -Place the beets and broccoli on two rimmed baking sheets in a single layer.
- - Drizzle the vegetables with the avocado oil and season to taste with salt and pepper.
- -Roast the vegetables in the preheated oven for 30-35 minutes. Remove and cool completely.
- -Place the beets and broccoli in a medium-sized bowl. Stir in the red onion, toasted almonds (reserve about 1 tablespoon for topping), and the chopped rosemary. Chill until ready to assemble the salad.
- -In a small jar or bowl, whisk together the red wine vinegar, hazelnut oil, Dijon mustard, and honey. Chill until ready to assemble the salad.
- -To assemble the salad, place a bed of lettuces on a platter or separate plates, and drizzle with the red wine vinegar and Dijon mustard dressing.
- -Pile the roasted beets and broccoli mixture onto the lettuce leaves and top with the remaining toasted almonds and crumbled goat cheese.
Video
Notes
Store leftovers in an airtight container (preferably without dressing) for up to 2 days.
Not recommended for freezing.
Nutrition
Serving: 1serving | Calories: 310kcal | Carbohydrates: 26g | Protein: 9g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.001g | Cholesterol: 7mg | Sodium: 222mg | Potassium: 826mg | Fiber: 8g | Sugar: 16g | Vitamin A: 3736IU | Vitamin C: 77mg | Calcium: 112mg | Iron: 3mg
