Honey Mustard Beet Salad -

Honey Mustard Beet Salad

Salad

Roasted beets served on a bed of mixed baby greens with toasted walnuts and a honey mustard dressing.

About 20 minutes

About 45 minutes

1Heat oven to 350°F.
2On half of a 12 in. long piece of foil, combine beets, water, 2 Tbsp. oil, 1/4 tsp. salt and 1/8 tsp. pepper. Fold over and seal. Place on a baking sheet and roast 45 minutes. Set aside 10 minutes, transfer to a bowl.

3Meanwhile, blend vinegar, scallion, honey, mustard, 1/4 tsp. salt and 1/8 tsp. pepper in a blender until combined. With blender running, stream in 4 Tbsp. oil through food chute, blend until combined.

4Using a paper towel, rub skin off beets and slice into 1/8 in. thick rounds. In a medium bowl, toss beets with 1 tsp. dressing, add salt and pepper as needed.

5In a large bowl, toss greens with rest of dressing. Serve with beets and walnuts.

Serving Size: 1/4 of salad

Amount Per Serving:

Recipe Category: Salad

Recipe Subcategory: Green Salads with No Meat

Recipe Ethnicity: N/A

Dietetic Info:

Vegetarian/Allergen Info: Contains Peanuts, Other Animal Ingredients

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.