Name: Beet & Grape Salad with Red Leaf Lettuce
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6
Cuisine: US
Ingredients: 0.25 cup freshly squeezed lemon juice; 2 cloves garlic, minced; 1 teaspoon Dijon mustard; 1 teaspoon anchovy paste; Salt and freshly ground black pepper to taste; 0.5 cup extra-virgin olive oil; 3 small golden beets; 1 tablespoon olive oil; Salt and freshly ground black pepper to taste; 2 heads red leaf lettuce; 1 cup seedless red grapes, halved; 0.5 small red onion, thinly sliced

A vibrant and refreshing salad featuring the sweetness of golden beets and grapes, complemented by the crispness of red leaf lettuce and a tangy lemon vinaigrette. This dish is a delightful harmony of flavors and textures, perfect as a light lunch or a sophisticated side.

Follow The Directions

01

Step

Preheat the oven to 400 degrees F (200 degrees C).

02

Step

In a bowl, whisk together the lemon juice, minced garlic, Dijon mustard, and anchovy paste. Season with salt and pepper. Gradually drizzle in the extra-virgin olive oil while whisking continuously until the dressing is emulsified. Set aside.

03

Step

Trim the tops and root ends from the golden beets. Rub each beet with 1 tablespoon of olive oil, and season generously with salt and pepper. Wrap each beet individually in aluminum foil and place on a baking sheet.

04

Step

Bake the wrapped beets in the preheated oven until they are easily pierced with a paring knife, approximately 40-45 minutes.

05

Step

Remove the beets from the oven and allow them to cool in the foil until you can handle them comfortably, about 10-15 minutes. Use a paper towel to gently rub off the skins. Let the beets cool completely, then slice or cube them according to your preference.

06

Step

Tear the red leaf lettuce into bite-sized pieces and place them in a large bowl. Add the halved grapes and thinly sliced red onion. Gently incorporate the cooked golden beets into the salad. Drizzle the dressing over the salad, adjusting the amount to your liking. Toss gently to ensure all ingredients are lightly coated. Serve immediately. Refrigerate any remaining dressing in an airtight container.

For an enhanced flavor, consider roasting the garlic cloves along with the beets. Simply wrap them in foil with the beets.
If you prefer a sweeter dressing, add a teaspoon of honey or maple syrup.
Toasted walnuts or pecans add a delightful crunch to this salad. Sprinkle them on just before serving.
The dressing can be made a day in advance and stored in the refrigerator. This allows the flavors to meld together beautifully.
Feel free to substitute other types of lettuce, such as butter lettuce or romaine, if red leaf lettuce is unavailable.