How To Make Beet Salad with Kalamata Vinaigrette
Toss a quick and easy lunch with this beet salad that combines red beets and mesclun tossed in sweet red wine vinegar and olive brine dressing.
In a large saucepan, combine beets, vinegar, 1 teaspoon salt, and enough cold water to cover beets by 2-inches; bring to a boil. Reduce heat and cook for 40 to 45 minutes until tender. Cool beets in cooking liquid; peel.
Using a handheld slicer, cut beets into ⅛-inch-thick slices. Set aside.
Meanwhile, heat a grill or a grill pan. Brush both sides of onion slices with olive oil; sprinkle with pepper and remaining salt. Grill onions over medium heat for 2 to 3 minutes per side until evenly charred and tender.
In a small bowl, whisk together vinegar, brine, honey, oregano, salt, and pepper. Gradually add oil, whisking in a thin, steady stream until blended.
Arrange 1 cup greens and ¼ cup cheese on each of 6 plates. Divide the sliced beets and grilled onions equally among the plates and drizzle with vinaigrette.
Serve and enjoy.
- Calories: 173.76kcal
- Fat: 13.85g
- Saturated Fat: 1.93g
- Monounsaturated Fat: 9.99g
- Polyunsaturated Fat: 1.51g
- Carbohydrates: 11.05g
- Fiber: 2.78g
- Sugar: 6.50g
- Protein: 1.84g
- Sodium: 392.21mg
- Calcium: 35.85mg
- Potassium: 316.47mg
- Iron: 1.12mg
- Vitamin A: 134.72µg
- Vitamin C: 8.85mg
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