Beet Salad with Vinaigrette Recipe

Ingredients

1 pound red beets, scrubbed, tops and tails removed

¼ cup cider vinegar

⅕ cup mustard

2 tsp honey

¼ cup olive oil, plus extra for roasting pan

salt to taste

pepper to taste

mixed salad greens, arugula or spinach (optional)

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454 grams red beets, scrubbed, tops and tails removed

60 ml cider vinegar

47 ml mustard

2 tsp (10 ml) honey

60 ml olive oil, plus extra for roasting pan

salt to taste

pepper to taste

mixed salad greens, arugula or spinach (optional)

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Dietary Therapies

SCD

mSCD

IBD-AID P2

Dietary Requirements

Grain-Free

Gluten-Free

Dairy-Free

Lactose-Free

Vegetarian

Egg Free

Nut Free

Soy Free

Preheat the oven to 400°F (200°C or gas mark 6).
Place the whole beets on an oiled baking pan, and allow them to roast until a knife easily pierces the beets. It should be approximately 45-60 minutes depending on the size.
While the beets are roasting in the oven, prepare the vinaigrette.
MIix mustard and honey together, add cider vinegar, and then whisk in olive oil.
Add salt and pepper to taste, and adjust acid/sweet balance of vinaigrette to your liking.
Peel beets when cool enough to handle (skins should be easily removable, mostly 'peelable' with the fingers) and then dice beets into bite size pieces.
Toss beets with ⅔ of vinaigrette. Let marinate at least one hour, stirring occasionally.
If desired, make extra vinaigrette and toss with some salad greens (slightly bitter ones are best).
Serve beets on top of greens.