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Roast Beet Salad With Honey Lime Dressing

 —  6 comments

When temperature rises, make this easy roast beet salad with honey lime dressing to beat off the summer heat. Beet can be eaten raw, but they are best when roasted because the flavor become more condensed and sweeter. But, if you want to skip the roasting part due to crazy summer heat, I can understand that as well.

Roast Beet Salad With Honey Lime Dressing

Roast Beet Salad With Honey Lime Dressing

Roast the beets

To roast your beets, first preheat oven to 200 Celsius (400 Fahrenheit) and line a loaf pan with aluminum foil. Then, place washed and cleaned beets inside the loaf pan, and cover with another piece of aluminum foil. Roast in the preheated oven for about 30-40 minutes, or until a toothpick can easily glide into the beet without much resistance. Once the beets are cool, gently peel the skin and dice into cubes, and place the beet cubes in a mixing bowl and chill in the refrigerator while we prepare the rest of the salad.

Roast Beet Salad With Honey Lime Dressing

Roast Beet Salad With Honey Lime Dressing

Make the rest of the salad and honey lime dressing

Dice about 100 gram of shallot, 2 jalapenos, and roughly chop a handful of fresh cilantro leaves and a scallions. Add these to the mixing bowl with the diced beets. For the dressing, mix together the zest and juice 2-3 limes, 12 teaspoon salt, 14 teaspoon ground pepper, and 14 cup honey, adjust the taste if necessary. Pour the dressing over the salad and gently toss to coat everything evenly. Chill for one hour prior to serving. If you like this salad, you may also want to give these two a try: pineapple and japaleno salsa and grilled corn salad.

Roast Beet Salad With Honey Lime Dressing


5.0 from 3 reviews

Courses:

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.

Comments

  • Sandi says:

    I love beets...can't wait to try this salad out!

  • Valentina says:

    Wow, this is gorgeous! I love beets and this salad sounds divine!

  • Laura says:

    great recipe, I know it is hot but I do prefer they roasted. I like the combination of lime and honey for the dressing. I will definitely make this

    • Anita says:

      Yup, me too, beet is definitely best roasted.

  • christina says:

    I adore pickled beets, but haven't eaten them much any other way. This looks like something I should try! Looks fabulous and oh, so healthy and nutritious, too!

  • Brian Jones says:

    What a lovely collection of flavours, love the addition of chili which I rarely see with beets.

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