Red Meat Allergy Friendly Roasted Beet and Salmon Salad with Herb Vinaigrette
Total time1 hr 5 min
Prep time20 min
Cook time45 min
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Learn more →Ingredients
4 servings
For the roasted beets
- 4 medium beets (about 1 ½ lb total), scrubbed
- 1 tbsp olive oil
- ¼ tsp salt
For the vinaigrette
- 3 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1 tsp fresh ginger, finely grated
- 1 small garlic clove, finely minced
- 2 tbsp fresh parsley, finely chopped
- ¼ tsp salt
For the salmon
- 4 salmon fillets (about 5–6 oz each), skin-on
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp ground turmeric
For the salad
- 5 oz mixed salad greens
- ¼ cup fresh chives, thinly sliced (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Toss the beets with 1 tbsp olive oil and 1/4 tsp salt, then wrap each beet individually in parchment paper and place on the baking sheet. Roast for 40–50 minutes, until a skewer or knife slides through the center with no resistance.
- 2
Remove the beets from the oven and let them cool for 10 minutes. Unwrap, then rub the skins off with a paper towel. Cut each beet into 6–8 wedges and set aside.
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