Roasted Beet Salad with Herb Cream Recipe | DFM

Roasted Beet Salad with Herbed Cream

Prep Time

20 min.

Cook Time

60 min.

Serving Size

8 servings

You can create this restaurant favourite at home and no one will guess how easy it was to make. The dazzling colours and luscious, creamy dressing, fragrant with herbs, make a splashy start to any meal.

Ingredients

12 small beets (about 2 lbs/1 kg)
1 tsp (5 mL) grated lemon zest
2 Tbsp (30 mL) freshly squeezed lemon juice
1 cup (250 mL) 18% table or 35% whipping cream
2 Tbsp (30 mL) chopped fresh parsley
1 tsp (5 mL) finely chopped fresh thyme or rosemary or 1 tbsp (15 mL) fresh basil
salt
pepper
1 head Boston or butter lettuce
2 cups (500 mL) mache or baby arugula
1 small sweet yellow pepper, cut into thin strips
1/4 cup (50 mL) thinly sliced red onion

Directions

1.	Preheat the oven to 400°F (200°C).
2.	Trim off all but 1/4″ (0.5 cm) of the leaf stalks from beets (reserving for another use if desired) and trim off the long tap root. Scrub beets under running water and place in a baking dish with 1/4 cup (50 mL) of water. Cover with a lid or foil and roast for about 1 hour or until beets are tender. Let cool and cover – just until cool enough to handle. Trim off remaining stalks and peel off skins.
3.	Meanwhile, in a measuring cup or bowl, gradually whisk the lemon juice into the cream; stir in lemon zest, parsley, thyme, and 1/4 tsp (1 mL) of salt and pepper. Cover and refrigerate for at least 15 minutes until thickened (or for up to 1 day).
4.	To assemble, cut beets into wedges or slices. Separate lettuce leaves, trim off tough ribs, and arrange on 8 serving plates; top with mâche. Arrange beets, yellow pepper and red onion on top. Drizzle with herbed cream. Sprinkle with up to 1/8 tsp (0.5 mL) additional salt, dividing equally, and season each salad to taste with pepper.

Recipe and photo are provided by Dairy Farmers of Canada. For more recipe ideas, visit dairygoodness.ca.

Tips

To make this easy for entertaining, the peeled roasted beets can be wrapped and refrigerated for up to 2 days.
Let them warm to room temperature before assembling the salad.
The dressing is best when used within 1 day, but any extra can be refrigerated for up to 3 days.
Use different coloured heirloom beets and add 2 tsp (10 mL) prepared horseradish to cream with herbs.