Roasted Beet Salad
Roasted Beet Salad
This roasted beet salad tastes as radish-ingly good as it looks! The greens from beets and radishes are used along with lettuce to make a hearty salad that is satisfyingly filling. Roasting beets makes them deliciously sweet. Add even more color by using golden beets or even roasted butternut squash.
Ingredients
Salad Ingredients
- 1 cup black beans
- 1 bunch beets, peeled, quartered, and roasted (greens reserved)
- Beet greens, chopped
- 1 bunch radishes, thinly sliced
- 1 head of lettuce, chopped
- olive oil, salt, and pepper for roasting
Vinaigrette Ingredients
- 3 tbsp olive oil
- 3 tbsp balsamic vinegar
- 2 cloves garlic, finely minced
- salt and pepper to taste
Instructions
- Prepare dried black beans to package directions or drain and rinse canned beans. Set aside.
- Preheat oven to 425°
- Peel and quarter the beets.
- Toss the beets with olive oil, salt, and pepper and spread evenly on a baking sheet. Bake for 25-30 minutes or until the edges are brown.
- While the beets are roasting, prepare the greens and radishes in a large mixing bowl.
- Make the vinaigrette and set aside for flavors to develop.
- Add the roasted beets and black beans to the greens and radishes and toss with the vinaigrette.
- Season to taste and enjoy!