Roasted Golden Beet Salad

It’s always fun trying to come up with new salad combinations. I saw something similar while scrolling through some healthy recipes, but I made the changes that I thought would make it even more delicious.

I decided to use a similar version of my Mom’s poppy seed salad dressing, but swap out the red onion for shallots. The only tedious part of this recipe is setting aside the time to roast the beets. After that, you are smooth sailing.

This salad is worth sharing, eating and gossiping about!

Roasted Golden Beet Salad

Yield: 2-4 servings

INGREDIENTS:
4 cups mixed greens, rinsed
2 golden beets
1 small carton raspberries, washed and halved
1 avocado, thinly sliced
1/4 cup feta, crumbled
Dressing:
1 shallot, very small dice
1/2 cup vegetable oil
1/4 cup white vinegar
1 tbsp sugar
1 tsp poppy seeds
Salt/pepper, to taste

DIRECTIONS:
1. Take the beets and poke some holes into them with a fork. Wrap them each in tin foil and place on a baking tray. Roast in 400 degree oven for about an hour or until fork tender. Remove and let fully cool. Using a spoon, peel the skins off the beets. Thinly slice and set aside.
2. In a small bowl, combine all the salad dressing ingredients. Set aside.
3. To assemble the salad, mix all the salad ingredients together. Drizzle dressing on top. Mix well. Enjoy!