Mixed Beet Salad With Maple Dijon Dressing

"In December we were in Washington, D.C. and had a wonderful beet salad at a little bistro. This recipe is as close as it gets to replicating that experience. Roasting the beets really brings out the sweetness, lightly drizzled with the dressing, sprinkled withe feta and toasted walnuts for an elegant dining experience. Hope you enjoy."
 
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photo by sjkotylak photo by sjkotylak
photo by sjkotylak
Ready In:
1hr 20mins
Ingredients:
11
Serves:
6
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ingredients

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directions

  • Preheat oven to 425 degrees. Cut the tops off the beets leaving about 2 inches of the stalk. Scrub beets well and wrap in foil with 2 beets of equal size in each packet.
  • Place on a baking sheet and bake in preheated oven until beets yield to gentle pressure; approximately 1 hour. Remove from oven, unwrap and allow to cool. When cool enough to handle, slip the skins off of the beets; set aside.
  • While the beets are roasting, place the maple syrup through lemon juice in a blender container. Blend until well combined. With blender running, drizzle in the olive oil and continue to blend until thickened.
  • To assemble the salad, place the greens in a large bowl and drizzle with a small amount of dressing, toss to coat. Divide the greens among 6 chilled plates. Quarter beets or if large cut in eights and divide among the plates, top with onion rings, sprinkle feta and walnuts over all.
  • Serve with addition dressing on the side.

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Reviews

  1. This salad is to die for! We absolutely loved it! The only change I made was pecans instead of walnuts. I also steamed my beets instead of oven roasting them and cut them up a little smaller to make eating the salad easier. Thanks Paula! Made for ZWT 9
     
  2. LOVED this salad - restaurant quality all the way! The dressing was amazing and I have always been a fan of the beet/feta combo. So glad I took the time to make this recipe! Made for ZWT7 for Team Emerald Shakers.
     
  3. What a great salad! I loved the feta, roasted beets, red onion-a lovely medley of flavors! The dressing was just right. Thanks Paula! Made for Australian Recipe Swap- March 2011.
     
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RECIPE SUBMITTED BY

I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called. Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com. Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net. Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
 
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