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Roasted Beet Salad with Herbed Cream

Dairy Farmers of Canada
Add to Calendar 09/25/2017 10:00 AM 09/25/2017 11:00 AM America/New_York Choose the perfect time to make this recipe What you'll need:

12 small beets
2 tbsp (30 mL) freshly squeezed lemon juice
1 cup (250 mL) 18% table or 35% whipping cream
1 tsp (5 mL) grated lemon zest,
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) mâche or baby arugula
1 small sweet yellow pepper, cut into thin strips
1/4 cup (50 mL) thinly sliced red onion

Yields: 8 servings

See full recipe: https://www.dairygoodness.ca/recipes/roasted-beet-salad-with-herbed-cream?source=calendar
Roasted Beet Salad with Herbed Cream true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
Comments
  • Course Salads
  • Prep. Time 20 mins
  • Cooking Time 1 hr
  • Yields 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.

  • Course Salads
  • Prep. Time 20 mins
  • Cooking Time 1 hr
  • Yields 8 servings

Did you know?

You can find your favourite Milk Calendar recipes from as far back as 1974! Find them here.

This recipe is brought to you by:

My Milk Calendar From the 2012 Milk Calendar Explore all Milk Calendar recipes

Ingredients

12 small beets
2 tbsp (30 mL) freshly squeezed lemon juice
1 cup (250 mL) 18% table or 
35% whipping cream
1 tsp (5 mL) grated lemon zest,
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) mâche or 
baby arugula
1 small sweet yellow pepper, cut into thin strips
1/4 cup (50 mL) thinly sliced red onion

Preparation

Preheat oven to 400°F (200°C).

Trim off all but 1/4 inch (0.5 cm) of the leaf stalks from beets (reserving for another use if desired) and trim off long tap root. Scrub beets under running water. Place in a baking dish with 1/4 cup (50 mL) water. Cover with a lid or foil and roast for about 1 hour or until beets are tender. Let cool, covered, just until cool enough to handle. Trim off remaining stalks and peel off skins.

Meanwhile, in a measuring cup or bowl, gradually whisk lemon juice into cream; stir in lemon zest, parsley, thyme, and 1/4 tsp (1 mL) each salt and pepper. Cover and refrigerate for at least 15 min, until thickened, or for up to 1 day.

To assemble, cut beets into wedges or slices. Separate lettuce leaves, trimming off any 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.

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.

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.

64 people love this recipe.

Rank as top rated See all 50 top rated

Did you know?

You can find your favourite Milk Calendar recipes from as far back as 1974! Find them here.

This recipe is brought to you by:

My Milk Calendar From the 2012 Milk Calendar Explore all Milk Calendar recipes

Comments

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Did you know?

You can find your favourite Milk Calendar recipes from as far back as 1974! Find them here.

This recipe is brought to you by:

My Milk Calendar From the 2012 Milk Calendar Explore all Milk Calendar recipes

Nutritional Info

Per serving
Energy: 121 Calories
Protein: 3 g
Carbohydrate: 15 g
Fat: 4.1 g
Sodium: 131 mg

Top 5 Nutrients

Nutrient % DV*
Calcium: 6 % / 67 mg
Folate: 73 %
Vitamin C: 39 %
Magnesium: 15 %
Vitamin A: 12 %

*percentage of daily value

*Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

Did you know that 2 out of 3 Canadians are not getting enough daily milk products? Make sure you do! Learn more:

GetEnough.ca

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