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Carla in Red

Carla's Beet Salad

Contributed by : Jill Kanwischer
jill-kanwischer-20220608231807
Canadian Recipes : Salad Recipes

Carla Hope, who joined the ladies' dinner group alongside her best friend Kathy Laughland, brought a lot of joy and energy to Veronika’s colour-themed party. With her infectious laugh and vibrant personality, Carla made sure her contribution was just as lively. Assigned the colour red, she whipped up a delicious beet salad and paired it with refreshing cranberry juice. 

Carla always adds a spark of fun to the group, making every gathering even more enjoyable.

Total Time

Not Mentioned

Prepare Time

20 minutes

Cook Time

Not Mentioned

Recipe Servings

6 - 8

Ingredients of
Carla's Beet Salad

Vinaigrette

  • 2 tablespoons honey
  • 1 1/2 tablespoons Dijon mustard
  • 3 tablespoons red wine vinegar
  • 1 1/2 tablespoons minced shallots
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup plus 2 Tbsps vegetable oil
Salad 
  • 10 ounces mixed greens
  • About 1/2 lb vacuum-packed roasted beets, cut into wedges (see note)
  • 1/2 cup walnuts, coarsely chopped
  • 3 ounces goat cheese



How to Make
Carla's Beet Salad

Vinaigrette 

  1. In a small bowl, whisk together the honey, Dijon mustard, red wine vinegar, shallots, salt and pepper.
  2. Whisking constantly, slowly add the oil in a steady stream. (Alternatively, add all the ingredients to a jar, cover with the lid, and shake vigorously to blend.)
  3. Taste and adjust seasoning if necessary. 
Salad 
  1. Place the greens in a large bowl, drizzle with about half of the vinaigrette and toss to combine. 
  2. Add as much of the remaining vinaigrette as desired and toss again. 
  3. Arrange the greens on a large platter or divide onto plates, then top with beets, walnuts and goat cheese. Serve immediately.



Notes

If you'd like to roast your own beets, you'll need 1 bunch of medium beets (about 3). Preheat oven to 425°F and set an oven rack to the middle position. Wipe or scrub the beets clean, then trim stems down to one-inch (leave "tails" on). Place the beets on a large piece of aluminum foil, drizzle with 1 tablespoon olive oil, then wrap foil around the beets to form a neat packet. Roast directly on a rack in the middle of the oven until tender, about 1 hour. Test for doneness by piercing the largest beet with a knife. If it enters easily, it's done. Unwrap the beets and let sit until cool enough to handle. Use your hands or a paring knife to peel the skin, then cut into wedges. Make-Ahead Instructions: The vinaigrette can be made up to 4 days ahead and stored in the refrigerator. Before serving, let sit out at room temperature for about 30 minutes, and then shake to re-emulsify.