Honey-Roasted Beet Salad

Honey-Roasted Beet Salad
Recipe Type: Salad
Serves: 6
This is a lovely salad for fall because roasted beets add a solemn, grounded flavor to the spicy exuberance of fall greens that reminds us that the harvest is upon us.
  • 1 ½ lbs. medium sized beets
  • Vegetable cooking spray
  • 2 medium red onions, cut into wedges
  • 4 Tablespoons honey, divided
  • 2 Tablespoons red wine vinegar
  • Extra-virgin olive oil
  • 3 cloves garlic, minced
  • ¼ c. currants or raisins
  • 3-4 Tablespoons chopped toasted walnuts
  • Salt and pepper, to taste
  • 6 cups of a lettuce and greens mixture (mesclun or other mix)
  1. Simmer the beets in water (to cover) for about 15 minutes. Drain, rinse in cold water and peel beets. Cut into fourths. Preheat oven to 400 degrees.
  2. Line a pan with aluminum foil and spray with cooking spray or wipe with a paper towel dipped in olive oil. Arrange beets and onion on pan. Drizzle with olive oil and 2 tablespoons honey. Roast at 400 degrees until beets are tender, about 40 minutes, and the transfer the beets and onions to serving bowl.
  3. Combine remaining 2 tablespoons honey, 2 tablespoons vinegar, 6 tablespoons olive oil, garlic, and salt and pepper to taste (note: you could also add some mustard to this salad dressing if you wish). Drizzle this mixture over the beets and onions and toss. Add currant/raisins and walnuts; toss again with the greens and serve.