Red Leaf Lettuce Salad with Golden Beets and Grapes
Description
This golden beet salad with grapes and crispy lettuce features a homemade tangy lemon and mustard dressing that pairs perfectly with roasted beets.
Ingredients
•
1/4 cup freshly squeezed lemon juice
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2 cloves garlic, minced
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1 teaspoon Dijon mustard
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1 teaspoon anchovy paste
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salt and freshly ground black pepper to taste
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1/2 cup extra-virgin olive oil
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3 small golden beets
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1 tablespoon olive oil
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salt and freshly ground black pepper to taste
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2 heads red leaf lettuce
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1 cup seedless red grapes, halved
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1/2 small red onion, sliced
Directions
1
Preheat the oven to 400 degrees F (200 degrees C).
2
Combine lemon juice, garlic, Dijon mustard, anchovy paste, salt, and pepper for dressing in a bowl. Stream in olive oil, whisking until well combined; set aside.
3
Trim off the beets' leafy tops and root ends. Rub each beet with a little olive oil, and season with salt and pepper. Wrap each tightly in a piece of foil and place on a baking sheet.
4
Bake beets in the preheated oven until you can easily pierce through the centers with a paring knife, 40 to 45 minutes.
5
Remove beets from oven, and allow to cool still wrapped in foil until you can handle them, 10 to 15 minutes. Rub each beet with a paper towel to remove the skin. Set aside to cool, then cut to your preference, either into chunks or slices.
6
Tear lettuce leaves into pieces and add to a large bowl along with grapes and red onion. Add beets and give the salad a light stir. Drizzle some of the dressing to your taste, and toss gently until all is well coated. Store any remaining dressing tightly covered in the refrigerator.