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Roasted Beet Salad with Oil-Free Roasted Shallot Vinaigrette
Roasted beets meet Roasted shallots

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Roasted Beet Salad with Oil-Free Roasted Shallot Vinaigrette

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Ingredients

Adjust Servings:
Salad
4-6 cups, chopped Salad Greens baby kale, frisee, baby lettuce, romaine (or lettuce of choice)
1/2, sliced thin White Onion
12 Cherry Tomatoes
1/2 sliced thin Cucumber
4 varieties of colors Beets I used yellow and red
Roasted Shallot Dressing
2 large or 4 small Shallots Roasted
3/4 cup Golden Balsamic Vinegar This is a lighter colored vinegar
2 Tablespoons Dijon Mustard
1 Tablespoon Agave
1 teaspoon Salt
1 teaspoon Pepper

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Cuisine:

This Autumn salad is a beet lovers dream embellished with roasted shallot dressing

  • 65 minutes
  • Serves 4
  • Medium

Ingredients

  • Salad

  • Roasted Shallot Dressing

Directions

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Roasted Beet Salad is an Autumn delicacy. Today, beets are popular at every fine dining restaurant that boasts beets as a super-food, with their rich red, yellow and orange colors combined with a sweet, earthy flavor and tender texture, making them one of my favorite root vegetables.

Today it is not unusual to find pink, golden, white and even striped beets in the markets. These festive looking vegetables are served warm as a side dish, cold in salads, pickled or in soups. Even the greens can be sautéed or steamed.
Beets are available year-round but are at their best in late summer and autumn. Look for firm, rounded vegetables with smooth skins and no noticeable bruising. Fresh beets, sold in bunches, should have the greens attached and 1 to 2 inches of root end, which looks like a tail. Do not buy beets with wilted, browning leaves. The leafy greens indicate the freshness of the beets. If the greens have been trimmed, look for bunches with at least 2 inches of stem still attached.

The oil-free roasted shallot dressing I prepared has four simple ingredients. Shallots have a sweet and mild (although pronounced) flavor, with a hint of garlic. Roasting the shallots gives them a toasty, and enhances the original flavors of the shallot. Combined with the other ingredients, the dressing is thick, creamy, sweet and tangy without any fat or calories. It also makes a great condiment for a sandwich, rice, pasta or dip.

I served the salad with cherry tomatoes, mild white onions, cucumber, and a variety of greens (baby lettuce, frisee, romaine, and baby kale) which provides vibrant colors in contrast to the beets and tomatoes. To add a little more of the rainbow, I placed shredded carrots on top.

I prefer to toss the greens in the dressing before I plate each salad, and add the beets and other vegetables.

 

Steps

1
Done

Roasting Beets and Shallots

Pre-heat oven to 400 degrees.
Trim greens from beets.
Cut off both ends.
Wash any dirt off beets.
Wrap beets together in aluminum foil.
Enclose on top.

Remove the ouster skin from shallots.
Cut off ends.
Wrap in a separate aluminum foil packet.

Roast for 45 minutes.
Wait until cool before slicing thin.

2
Done

Roasted Shallot Dressing

Remove shallots from aluminum foil packet.
Add shallots and all dressing ingredients into a blender cup.
Blend on high until creamy
Serve warm, or refrigerate

3
Done

Prepare salad

Chop and combine green in a large bowl.
Toss with dressing.

4
Done

Serving

Evenly distribute greens tossed in dressing.
Add sliced beets.
Add cherry tomatoes.
Add sliced onions.
Add carrots on top.
Drizzle a little more dressing on top.

Kathy Carmichael

Hi! My name is Kathy, I am a high school English teacher by day & vegan enthusiast and blogger by night. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines the health of us & our planet! :)

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