Beet Salad With Lemon, Thyme and Mint Vinaigrette
Serves 4 to 6.
Note: Once the beets have roasted, this salad is ready in a snap. You’ll have a little extra vinaigrette. It will store in a covered container in the fridge for about 3 days. Use it to baste grilled chicken or fish, toss with cooked corn and tomatoes, and drizzle over sliced cucumbers. From Beth Dooley.
• 1 1/2 lb. mixed red and gold beets, scrubbed
• 1/4 c. fresh lemon juice
• 1 tbsp. grated lemon zest
• 1 tbsp. chopped fresh thyme
• 1 tbsp. chopped fresh mint
• 1 small garlic clove, smashed
• 1 tsp. honey
• 1/2 c. extra-virgin olive oil
• Salt and freshly ground black pepper, to taste
To roast the beets: Preheat the oven to 350 degrees. Scrub the beets and place on a baking sheet to roast in the oven until a sharp knife inserted in the center enters without resistance, about 45 minutes to 1 hour. Remove, allow to cool and peel.
Working on separate cutting boards (to keep the red beets from bleeding into the gold beets), slice the red beets into rounds. Cut the gold beets into 1-inch pieces. Arrange the red beets on a serving platter or individual plates in a fan shape. Mound the golden beets in the center of the red.
To make the dressing: Put the lemon juice, zest, thyme, mint, garlic and honey into a blender and process until smooth. Add the oil in a slow, steady stream. Season with salt and pepper to taste. Drizzle the dressing over the beets and serve at room temperature.
Nutrition per each of 6 servings:
Fat 18 g
Sodium 60 mg
Carbohydrates 9 g
Saturated fat 3 g
Total sugars 6 g
Protein 1 g
Cholesterol 0 mg
Dietary fiber 2 g
Exchanges per serving: 2 veg., 3 ½ fat.