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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
  

  • 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

Instructions
 

  • 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.
  • 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.
  • For salad, arrange greens on a platter or pile into individual bowls.
  • Top with greens with diced beets, jicama or turnip, chopped mango, chopped nuts and cilantro.
  • 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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