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Gallery Beet Salad with Honey-Lavender Dressing Credit: Mikkel Vang Recipe Summary prep: 1 hr total: 3 hrs Servings: 8
Ingredients Beets 6 medium beets (2 1/4 pounds total), preferably a mix of yellow and red Extra-virgin olive oil, for drizzling Coarse salt Dressing 1 tablespoon extra-virgin olive oil 2 medium shallots, thinly sliced (1 cup) 1/3 cup honey 1/2 teaspoon fresh lavender leaves 1 large egg yolk 2 tablespoons champagne vinegar 1 teaspoon Dijon mustard 1 cup safflower oil Salad 2 bunches baby chard or 1 bunch Swiss chard (about 1 pound), stems removed, leaves torn into 1-inch pieces 1/2 cup pecans (2 ounces), toasted and salted 8 ounces fresh goat cheese, crumbled 2 baby Chioggia beets, scrubbed and thinly sliced
Gallery Beet Salad with Honey-Lavender Dressing Credit: Mikkel Vang
Recipe Summary prep: 1 hr total: 3 hrs Servings: 8
Gallery
Beet Salad with Honey-Lavender Dressing Credit: Mikkel Vang
Beet Salad with Honey-Lavender Dressing
Credit: Mikkel Vang
Beet Salad with Honey-Lavender Dressing
Recipe Summary prep: 1 hr total: 3 hrs Servings: 8
Recipe Summary
prep: 1 hr total: 3 hrs
Servings: 8
prep: 1 hr
total: 3 hrs
prep:
1 hr
total:
3 hrs
Servings: 8
8
Ingredients
Ingredients
6 medium beets (2 1/4 pounds total), preferably a mix of yellow and red Extra-virgin olive oil, for drizzling Coarse salt
1 tablespoon extra-virgin olive oil 2 medium shallots, thinly sliced (1 cup) 1/3 cup honey 1/2 teaspoon fresh lavender leaves 1 large egg yolk 2 tablespoons champagne vinegar 1 teaspoon Dijon mustard 1 cup safflower oil
2 bunches baby chard or 1 bunch Swiss chard (about 1 pound), stems removed, leaves torn into 1-inch pieces 1/2 cup pecans (2 ounces), toasted and salted 8 ounces fresh goat cheese, crumbled 2 baby Chioggia beets, scrubbed and thinly sliced
Directions
Beets: Preheat oven to 350 degrees. Drizzle medium beets with olive oil in a baking pan; season with salt. Place in a single layer and add 1 cup water. Cover with parchment, then foil, and roast until knife-tender, about 1 1/2 hours. When cool enough to handle, rub off peels with paper towels (use a paring knife for tough spots); discard. Cut beets into bite-size pieces.
Dressing: Meanwhile, heat olive oil in a medium saute pan over low. Add shallots and cook, stirring occasionally, until softened, about 3 minutes. Add honey and lavender; simmer until lavender is fragrant, about 5 minutes. Let cool 5 minutes. Puree with yolk, vinegar, and mustard in a blender or food processor until smooth. With machine running, slowly add safflower oil until combined. (If dressing is too thick, add water, 1 teaspoon at a time.)
Salad: Combine roasted beets, chard, and pecans in a bowl. Lightly toss with 1/4 cup dressing. Place 1 tablespoon dressing on bottom of each plate, then add salad mixture and goat cheese, dividing evenly. Top with baby beets and serve, with remaining dressing on the side.
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All Reviews for Beet Salad with Honey-Lavender Dressing
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All Reviews for Beet Salad with Honey-Lavender Dressing
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
