Get ready to elevate your salad game with this stunning Beet and Lettuce Salad with Green Onion Vinaigrette! This refreshing American classic is a symphony of flavors and textures, featuring the sweetness of roasted beets, the crunch of fresh lettuce, and the tanginess of a homemade vinaigrette. With only 15 minutes of prep time, you can impress your friends and family with this vibrant and healthy dish that's perfect for any occasion. So, what are you waiting for? Dive in and discover the simplicity and elegance of this mouthwatering recipe!
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 medium beets, roasted and diced
- 4 cups mixed lettuce greens
- 1/4 cup green onions, chopped
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Wash the beets thoroughly, leaving the skin on to preserve nutrients.
- Wrap each beet individually in aluminum foil, creating a sealed packet to prevent moisture loss during roasting.
- Place the foil-wrapped beets on a baking sheet and roast in the preheated oven for approximately 45-60 minutes, or until they can be easily pierced with a fork.
- Remove beets from the oven and let them cool completely. Once cooled, gently rub off the skin using paper towels or wear gloves to prevent staining.
- Dice the roasted beets into small, uniform cubes approximately 1/2 inch in size.
- In a small bowl, whisk together olive oil, apple cider vinegar, chopped green onions, salt, and pepper to create the vinaigrette.
- Wash and dry the mixed lettuce greens, then arrange them on a large serving platter or individual plates.
- Scatter the diced roasted beets evenly over the lettuce greens.
- Drizzle the green onion vinaigrette over the salad just before serving to maintain the greens' crispness.
- Optional: Garnish with additional chopped green onions or fresh cracked black pepper if desired.
Tips
- To ensure the best results for this recipe, follow these expert tips:* When roasting the beets, make sure to wrap them individually in aluminum foil to prevent moisture loss and promote even cooking. * To avoid staining your hands, wear gloves or use paper towels to rub off the skin of the cooled beets. * For a more intense flavor, let the vinaigrette sit at room temperature for at least 30 minutes to allow the flavors to meld together. * To keep the lettuce greens fresh and crisp, assemble the salad just before serving and drizzle the vinaigrette at the last minute.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 8g
Protein: 2g
Fat: 10g
Saturated Fat: g
Cholesterol: 0mg
