Name: Red Leaf Lettuce Salad with Golden Beets and Grapes
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 0.25 cup freshly squeezed lemon juice; 2 cloves garlic, minced; 1 teaspoon Dijon mustard; 1 teaspoon anchovy paste; salt and freshly ground black pepper to taste; 0.5 cup extra-virgin olive oil; 3 small golden beets; 1 tablespoon olive oil; salt and freshly ground black pepper to taste; 2 heads red leaf lettuce; 1 cup seedless red grapes, halved; 0.5 small red onion, sliced

Red Leaf Lettuce Salad with Golden Beets and Grapes

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Golden beets are milder and sweeter in flavor than red, and when combined with grapes and a tangy dressing, they will share equally with the red leaf lettuce in this salad. This is refreshing, flavorful, a little healthy, but still slightly indulgent.

Recipe by lutzflcat

Published on May 22, 2021

Prep Time:

15 mins

Cook Time:

45 mins

Total Time:

1 hrs

Servings:

Yield:

6 servings

Jump to Nutrition Facts

Ingredients

Dressing:

¼ cup freshly squeezed lemon juice
2 cloves garlic, minced
1 teaspoon Dijon mustard
1 teaspoon anchovy paste
salt and freshly ground black pepper to taste
½ cup extra-virgin olive oil

Salad:

3 small golden beets
1 tablespoon olive oil
salt and freshly ground black pepper to taste
2 heads red leaf lettuce
1 cup seedless red grapes, halved
½ small red onion, sliced

Directions

Preheat the oven to 400 degrees F (200 degrees C).
Combine lemon juice, garlic, Dijon mustard, anchovy paste, salt, and pepper for dressing in a bowl. Stream in olive oil, whisking until well combined; set aside.
Trim off the beets' leafy tops and root ends. Rub each beet with a little olive oil, and season with salt and pepper. Wrap each tightly in a piece of foil and place on a baking sheet.
Bake beets in the preheated oven until you can easily pierce through the centers with a paring knife, 40 to 45 minutes.
Remove beets from oven, and allow to cool still wrapped in foil until you can handle them, 10 to 15 minutes. Rub each beet with a paper towel to remove the skin. Set aside to cool, then cut to your preference, either into chunks or slices.
Tear lettuce leaves into pieces and add to a large bowl along with grapes and red onion. Add beets and give the salad a light stir. Drizzle some of the dressing to your taste, and toss gently until all is well coated. Store any remaining dressing tightly covered in the refrigerator.

Cook's Note:

If time permits, prepare the dressing and roast the beets the night before and store them in the fridge for super easy salad preparation the next day. Everybody's taste varies when it comes to how much salad dressing to use, so it's best not to add all of it at once. Drizzle the dressing until you reach your personal taste preference.

Editorial Note:

Nutrition data for this recipe includes the full amount of salad dressing. The actual amount of salad dressing consumed will vary.

Nutrition Facts (per serving)

244	Calories
21g	Fat
13g	Carbs
2g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 244
% Daily Value *
Total Fat 21g	27%
Saturated Fat 3g	15%
Cholesterol 0mg	0%
Sodium 177mg	8%
Total Carbohydrate 13g	5%
Dietary Fiber 3g	9%
Total Sugars 8g
Protein 2g
Vitamin C 27mg	134%
Calcium 49mg	4%
Iron 2mg	9%
Potassium 361mg	8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.