Warm Beet Salad With Dijon Vinaigrette

  • Difficulty: Basic
  • one hour and 15 minutes
  • 2 servings

Hi, we think you’re here because you’re hungry. So, we’ve got just the solution for you. Bake and roast some beetroot. Its delicious, special taste will be a welcome addition to your salad and a healthy one at that. We urge you to make a Dijon vinaigrette to go with it perfectly. This dressing made with mustard, balsamic vinegar, and lemon juice, firmly brings a tangy touch.

Ingredients Needed for Warm Beet Salad With Dijon Vinaigrette

3 medium-sized beetroots
2 tablespoons of olive oil
2 tablespoons of dijon mustard
salt
pepper
2 tablespoons of lemon juice
2 tablespoons of balsamic vinegar
7 ounces of salad mix
3 ounces of blue cheese (optional)
1 large apple (optional)

How to Cook Warm Beet Salad With Dijon Vinaigrette

  1. Place the beetroot on a parchment paper-lined baking tray, poke some holes in them using a fork, and roast for 20 minutes at 360⁰F/180⁰C.
  2. Remove from the oven, wrap each one in aluminum foil, place back on the tray, and roast for 40 minutes at 400⁰F/200⁰C.
  3. Remove them from the oven, peel them, and cube them. Set them aside.
  4. Add the olive oil and Dijon mustard to a smaller bowl and mix. Season with salt and pepper, add the lemon juice and balsamic vinegar and mix more.
  5. Add the cooked beetroot on salad mix and finish with the Dijon vinaigrette. If you like add blue cheese and slices of apple.

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