Roasted Beet Salad (with homemade croutons and honey dijon vinaigrette )
This delicious Roasted beet salad makes the perfect nutritious salad topped with roasted beets, homemade croutons, and fresh dill. It's perfect for entertaining!
Servings: 4 people
Ingredients
- 3 cups red leaf lettuce chopped
- 1 ½ cups radicchio or other bitter greens like arugula
- 2 large beets (color of choice) sliced (recipe below)
- 2 tablespoon fresh dill roughly chopped
- 2 cups diced artisan bread for croutons or croutons of choice (recipe below
Honey Dijon Vinaigrette
- 2 tablespoon fresh lemon juice
- 1 tablespoon dijon mustard
- 3 tablespoon olive oil
- 1 ½ tablespoon local honey
- ¼ teaspoon both salt and pepper
Easy Homemade Croutons
- 2 cups cubbed Artisan bread
- 3 tablespoon olive oil
- ¼ teaspoon of each- salt, pepper, and garlic powder
Roasted Beets
- 2 large beets sliced
- 2 tablespoon olive oil
- 2 tablespoon maple syrup
- ¼ teaspoon both salt and pepper
Instructions
Roasted Beet Salad
- Preheat oven to 400.
- Cut 2 cups of Artisan bread in about 1-inch cubes and set aside. Place in a bowl and drizzle and toss with olive oil and spices.
- Cut beets in slices and set aside.
- Line a large cookie sheet with parchment paper. (If you don't have a large cookie sheet use 2 small cookie sheets.)
- Pour the seasoned croutons on half of the cookie sheet and place the sliced beets evenly on the other half.
- Drizzle the beets evenly with maple syrup, olive oil, salt, and pepper.
- Place cookie sheet in the oven and roast for 25-30 minutes turning the croutons halfway through the baking time.
- While the beets and croutons are roasting, chop and arrange lettuce in bowls.
- When beets and croutons are finished remove them from the oven, let cool slightly and arrange on top of the salads.
- Add roughly chopped dill and drizzle with the desired amount of honey dijon vinaigrette.
Honey Dijon Vinaigrette
- In a small bowl whisk together all the ingredients well and set aside.