This roasted beet salad recipe is adorned with unique greens like Napa cabbage and a vinaigrette glaze and it bursts with earthy flavors and vibrant hues with every bite.
recipe 
yields
Serves 4 to 6
3 tablespoons olive oil
3 tablespoons Sweet Baby Ray’s barbecue sauce
1 tablespoon soy sauce 1 bunch (2-3 pounds) beets
¼ cup rice wine vinegar
¼ cup honey
Sea salt
¼ cup extra-virgin olive oil
¼ cup fish sauce
¼ cup turbinado sugar
Zest and juice of 2 limes
Zest and juice of 1 orange
Zest and juice of 1 lemon
1 head Napa cabbage, shaved thin
½ head romaine greens, shredded
3 carrots, peeled and cut into matchsticks
1 white onion, shaved thin
½ bunch cilantro, chopped, plus more for garnish
1 bunch scallions, chopped
Make the Roasted Beets:
Make the Vinaigrette:
Make the Greens:
steps
Make the Beets:
- Preheat oven to 375 degrees.
- In a large bowl, mix olive oil, barbecue sauce, and soy sauce.
- Wash beets and toss in mixture, then place in an ovenproof pan, cover, and roast until fork tender, about 1½ hours. Allow to cool enough to touch and then peel and cut into bite-size pieces.
- In a large bowl with a lid, mix vinegar, honey, and a pinch of sea salt.
- While beets are still slightly warm, add to bowl, cover, and place in fridge to marinate.
Make the Vinaigrette:
- In a bowl, combine all ingredients and let sugar dissolve.
Make the Greens:
- In a salad bowl, mix all ingredients. Thirty minutes before serving dress well with vinaigrette.
To Assemble:
- Place a handful of marinated greens on each plate and spoon marinated beets on top. Garnish with fresh cilantro and pinch of sea salt and serve.
Date Published: 05.03.24
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Recipe By
Blair Machado, Hamfish Events
