AddToAny

Diane's Roasted Beet Salad

Recipe courtesy of : 
Chef Diane Hagedorn

Description

This salad makes a perfect side at any time of year, whether it’s summer and you have fresh beets in your garden, or during winter, whenever luscious beets like this are available in the market. It’s easy to make, a knockout on the table, full of nutrients, and has a heavenly taste that defies its simplicity. The dill and arugula add a savory and peppery note.

Ingredients

4
Large Beets (washed, with skins left on)
1
Small Red Onion (sliced in ¼-inch rings, with rings sliced in half)
1 tablespoon
Bragg Liquid Aminos
2
Mandarin Oranges, or 1 juice or navel orange (squeezed for juice)
1 teaspoon
Dried Dill
 
Salt & Pepper (to taste)
1 head
Romaine Lettuce
1 bunch
Arugula
8 sprigs
Parsley (leaves removed and chopped)

Summary

Yield
Servings
This recipe is: