Roast Beet Salad With Honey Lime Dressing

5.0 from 3 reviews

Author: Anita Jacobson

Courses: Appetizers

Cuisines: American

Diets: Gluten Free Vegan

Ingredients: Vegetables

Prep Time: 20 mins

Cook Time: 30 mins

Total Time: 50 mins

Serves: 4

Ingredients

• 4 medium size beets (about 500 gram), skin intact but remove leaves
• 100 gram shallot, diced
• 2 jalapeno, seeded and diced
• a handful of cilantro, chopped
• a handful of scallion, thinly sliced
• Honey lime dressing (mix the following together)
• 2-3 limes, zest and juice
• 1/4 cup honey
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper

Instructions

1. Preheat oven to 200 Celsius (400 Fahrenheit). Line a loaf pan with aluminum foil, place beets inside the pan, then cover the pan with aluminum foil. Roast in the preheated oven for about 30-40 minutes, or until a toothpick can easily glides into the beets.
2. Once the beets are cool enough to handle, peel the skin, and cut the beets into dices. Place diced beets in a mixing bowl. If you haven't prepared the rest of the salad, you can cool the diced beets in the fridge while you do so.
3. Add scallion, jalapeno, cilantro, and scallions into the mixing bowl with the beets. Pour the honey lime dressing, toss to coat well, adjust salt/pepper if needed. Chill the salad first for about 1 hour prior to serving.