Beet Salad with Honey Mustard Dressing
1 tablespoon olive oil
1 medium cooked beet
3 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1 tablespoon honey
1 teaspoon Dijon mustard
1/2 teaspoon Montreal steak seasoning or salt and pepper to taste
2 ounces crumbled bleu cheese, optional
Preheat oven to 375 degrees. Line a rimmed baking pan with aluminum foil.
Cut green tops from beets and discard. Wash beets and place on aluminum foil. Drizzle with olive oil and toss to coat well. Cover with another piece of aluminum foil and pinch foil together to make a tight seal.
Beets could also be distributed into 2 foil packages. Bake for 1 to 1/2 hours or until fork tender. Remove from oven and take off the top foil. Using your hands, rub each beet to remove the skin. (It works best to wear gloves to prevent staining your hands.) Set one beet aside and cut remaining beets into bite sized pieces and place in a large serving bowl.
In a small bowl or jar, pour the beet juice and oil combination from the bottom of the aluminum foil packets. Add reserved cooked beet, 3 tablespoons olive oil, lemon juice, honey, mustard, and seasoning. Blend until smooth using a food processor or immersion blender. Pour dressing over beets and toss to coat well.
Serve warm or at room temperature. If desired top with crumbled bleu cheese. This keeps well in the refrigerator for a week.
Nutritional Information Per Serving
Fat, gm. 7
Protein, gm. 2
Carbs, gm. 15
Cholesterol, mg. 0
Fiber, gm. 3.9
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