Beet Salad with Honey Mustard Vinaigrette
If you like beets than this delicious Beet Salad is a must try! It combines arugula, baby spinach, carrots, red onions and sweet roasted beets with a quick five ingredient Honey Mustard Dressing!
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 4 servings 1x
- Category: salad
- Method: bake
- Cuisine: Southern
Ingredients
Honey Mustard Vinaigrette
- 2 tablespoons cider vinegar
- 3 tablespoons honey
- 2 tablespoons Dijon Mustard
- 1/4 cup olive oil
- salt and pepper to taste
Beet Salad
- 3 large red beets
- 1 tablespoon olive oil
- salt and pepper
- 6 cups arugula and baby spinach
- 2 carrots peeled and cut matchstick style
- 1/4 cup thinly sliced red onion
- 1/2 cup sliced almonds
Instructions
- Scrub the beets with a stiff vegetable brush but do not peel any of the layers away. Cut away the stem end and the leafy end. Coat with olive oil and salt and pepper. Wrap in foil and roast at 400 degrees for 45-60 minutes; or until tender. Once cooled hold the beet cradled in a paper towel in one hand. Using another paper towel in your other hand peel away the first layer of the beet. Chop into small bite size pieces
- Next grab a small bowl and whisk together cider vinegar, honey, Dijon Mustard and olive oil to make the vinaigrette. Season with salt and pepper to taste.
- In a large bowl combine the arugula, spinach, carrots, red onion, almonds and sliced beets. Drizzle with the Honey Mustard Vinaigrette and serve immediately.
Notes
- Cook the beets in advance so they have plenty of time to cool before cutting.
- Cut the carrots and red onions thin.
- Use a mix of arugula with baby spinach or spring greens
- The red from the beets will color and sweeten the salad but will not detract from the crunch of the carrots, onions and almonds.
- Wait till serving time to add the almonds and toss with the salad dressing.
- This salad is best served promptly.
- Feta cheese is a delicious addition to this salad.
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