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Red Leaf Lettuce Salad with Golden Beets and Grapes
Red Leaf Lettuce Salad with Golden Beets and Grapes
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Golden beet salad with grapes, crispy lettuce, and tangy lemon-mustard dressing complements roasted beets beautifully.
Ingredients:
  • 0.25 cup freshly squeezed lemon juice
  • 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
  • 2 heads red leaf lettuce
  • 1 cup seedless red grapes, halved
  • 0.5 small red onion, sliced
Instructions:
  • Preheat the oven to a toasty 400°F (200°C).
  • In a bowl, whisk together lemon juice, garlic, Dijon mustard, anchovy paste, salt, and pepper. Gradually pour in olive oil while whisking until the dressing is smooth and well blended. Set aside.
  • Prepare the beets by removing the leafy tops and root ends. Massage each beet with a touch of olive oil and season generously with salt and pepper. Wrap individually in foil, then arrange on a baking sheet.
  • Roast beets in the oven until tender when pierced with a knife, about 40-45 minutes.
  • Once the beets have finished baking, let them cool in their foil wraps for 10 to 15 minutes until they are easy to handle. Gently rub each beet with a paper towel to peel off the skin. Allow the beets to cool further before cutting them into your desired chunks or slices.
  • Tear lettuce leaves and combine with grapes, red onion, and beets in a large bowl. Lightly stir the salad, drizzle dressing to your liking, and gently toss until well coated. Refrigerate any extra dressing in a tightly sealed container.

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