Red Meat Allergy Friendly Roasted Beet Salad with Ginger-Lime Dressing
Total time1 hr 20 min
Prep time20 min
Cook time50 min
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Learn more →Ingredients
4 servings
For the salad
- 1 ½ lb medium beets (about 4–5 beets), scrubbed and trimmed
- 1 tbsp olive oil
- ¼ tsp salt
- 2 navel oranges, peeled and segmented
- 1 grapefruit, peeled and segmented
For the dressing
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tsp lime zest
- 2 tsp fresh ginger, finely grated
- 1 tbsp honey
- 3 tbsp olive oil
- ¼ tsp salt
For serving
- ¼ cup fresh mint leaves, torn
- 2 tbsp fresh cilantro leaves (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Place the beets on a parchment-lined baking sheet, drizzle with 1 tbsp olive oil, and sprinkle with 1/4 tsp salt. Wrap the beets loosely in the parchment, folding the edges to seal into a packet.
- 2
Roast the beet packet for 45–55 minutes, until a paring knife slides into the largest beet with no resistance. Open the packet carefully and let the beets cool for 10 minutes.
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