Winter Salad with Easy Roasted Beet Vinaigrette
A refreshing Winter Salad with Easy Roasted Beet Vinaigrette featuring roasted beets and fresh greens.
Equipment
- medium bowl
- serving platter
Ingredients
For the beet vinaigrette
- 2 small roasted beets peeled if needed and diced small (about ⅔ cup)
- ¼ cup extra-virgin olive oil
- 1 teaspoon finely grated orange zest (from 1 medium orange)
- 3 tablespoons freshly squeezed orange juice (from 1 medium orange)
- 1 tablespoon freshly squeezed lemon juice (from ½ medium lemon)
- 1 clove garlic finely grated
- Kosher salt
- Freshly ground black pepper
For the salad assembly
- 2 heads little gem lettuce leaves separated, or 1 medium romaine heart cut into 1-inch pieces (about 4 cups)
- 1 medium shallot very thinly sliced (about ¼ cup)
- ¼ cup roasted walnuts or pecans coarsely chopped
- ¼ cup loose fresh dill or parsley leaves (from about 8 sprigs), torn
Instructions
Preparation
- Stir 2 small diced roasted beets, ¼ cup extra-virgin olive oil, 1 teaspoon finely grated orange zest, 3 tablespoons orange juice, and 1 tablespoon lemon juice together in a medium bowl. Taste and season with kosher salt and black pepper as needed.
- Arrange the leaves from 2 heads little gem lettuce on a serving platter. Top with 1 thinly sliced medium shallot. Spoon the beet vinaigrette over the salad. Sprinkle with ¼ cup chopped roasted walnuts and ¼ cup loosely packed torn dill leaves.
Nutrition
Serving: 1servingCalories: 150kcalCarbohydrates: 16gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 150mgPotassium: 300mgFiber: 3gSugar: 5gVitamin A: 3000IUVitamin C: 20mgCalcium: 30mgIron: 1mg
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