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Beet Salad with Honey Mustard Dressing

If you like beets, you will love this recipe. Beets are one of the most colorful fall vegetables. The dressing is smooth and flavorful. Note that it also made with a pureed beet combined with healthful olive oil and seasonings.

 

Ingredients

 

Share This Story20 medium beets

1 tablespoon olive oil

 

Dressing

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

 

Topping

2 ounces crumbled bleu cheese, optional

 

Directions

 

Beet Salad with Honey Mustard Dressing

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.

 

Dressing

 

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.


 

Serves 8

 

Nutritional Information Per Serving

 

Calories 125

Fat, gm.  7

Protein, gm. 2

Carbs, gm.   15

Cholesterol, mg.  0

Fiber, gm. 3.9

 

Thoughts on this Recipe?

 

Did you try making this recipe? Would you make it again? We'd like to know.