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You are here: Home / LIGHT MEALS / Salads / Roasted Beet Salad with Chili-Lime Vinaigrette

Roasted Beet Salad with Chili-Lime Vinaigrette

June 21, 2021 by Ellen Kanner Leave a Comment

Join Chef Taffy Elrod and me next Wednesday, June 30 for our class, Sexy Summer Salads. Because life — and salad — is about more than lettuce.

To join us for this live event, be sure to grab your virtual seat by signing up at http://bit.ly/sexysummersalad.

Roasted Beet Salad with Chili-Lime Vinaigrette

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Ingredients Method

Ingredients
  

  • 2 good-sized beets save greens for another use
  • 1/2 jicama also known as Mexican turnip, peeled and diced or 1 young white turnip, peeled and diced
  • 1 orange cut into bite-sized pieces
  • 1 mango if available, chopped
  • 3 cups fresh spring greens such as arugula, butter lettuce, watercress or spinach
  • 1 bunch fresh cilantro chopped
  • 1/3 cup almonds or pecans toasted and coarsely chopped
  • FOR VINAIGRETTE
  • 3 tablespoons fresh lime juice
  • 1 tablespoon balsamic or apple cider vinegar
  • 2 teaspoons honey or agave nectar
  • 3 tablespoons olive oil
  • 1 teaspoon mustard
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder

Method
 

  1. Wash beets, wrap them tightly in aluminum foil and roast at 400 degrees for 1 hour. Remove from the oven and allow them to cool. The skins will slip off and the beets will be sweet and tender. Beets may be roasted a day ahead and kept wrapped and chilled in the refrigerator.
  2. Mix vinaigrette. In a small bowl, combine lime juice, balsamic or cider vinegar, honey or agave, olive oil, mustard, cumin and chili powder. Whisk until well combined. Makes about 1/3 cup of dressing, ample for salad plus leftovers.
  3. For salad, arrange greens on a platter or pile into individual bowls.
  4. Top with greens with diced beets, jicama or turnip, chopped mango, chopped nuts and cilantro.
  5. Drizzle dressing on top.

dividerEK


dividerEKThank you for reading my vegan stories and plant-based recipes. I sincerely love to connect with listeners and would like to hear your feedback, takeaways, “ah-ha!” moments, etc in the comments.

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Filed Under: LIGHT MEALS, Salads Tagged With: Roasted Beet Salad with Chili-Lime Vinaigrette

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