Roasted Beet Salad, Celebrate Local Campaign Featured Recipe

Roasted Beet Salad

Serves 2-4

Recipe by: Sara Parsons, Nutrition and Culinary Intern, Slow Food Denver

image1

Roasted Beet Salad:

Ingredients

2 Cups local* arugula

2 Cups local* kale, de-stemmed, chopped, and massaged

¾ Cup local* honeydew melon, peeled and chopped or spiralized

3 small local* beets, roasted and sliced   

1 Tablespoon olive oil, plus more for roasting the beets

1 teaspoon apple cider vinegar or lemon juice

1/8 Cup Lemon Vinaigrette**

  1. Prepare the beets by cutting off the tops (greens) and tails (roots). Peel the skin off the beets and cut them into quarters.
  2. Place the beets into a ceramic baking dish and toss them in approximately 2 Tablespoons of olive oil until covered and the baking dish is well coated.
  3. Roast the beets at 350 degrees for 20-25 minutes. 
  4. De-stem the kale and either tear apart with your hands or chop. Place the 2 Cups of chopped kale in a medium-sized mixing bowl. Add the olive oil and apple cider vinegar and begin massaging the kale until tender.
  5. Add 2 Cups arugula to the bowl of massaged kale. Set aside.
  6. Once the beets are roasted and cooled, slice them into smaller slices or roughly chop them to your preferred size and shape.
  7. Add the beets to the massaged kale-arugula mixture.
  8. Toss the salad with Lemon Vinaigrette and top with ¾ Cup chopped or spiralized honeydew melon.

Lemon Vinaigrette:

Ingredients

½ teaspoon lemon zest

2 Tablespoons fresh lemon juice

2 teaspoons local* honey

1 ½ Tablespoons olive oil***

½ teaspoon ground black pepper

¼ teaspoon sea salt

½ teaspoon ground coriander

½ teaspoon ground mustard

1/8 teaspoon cayenne pepper

1/8 teaspoon fennel seed

  1. Combine all ingredients in a blender or with an immersion stick blender until well-combined.
  2. Makes approximately 1/8 Cup of dressing which is enough to dress the salad. Feel free to double or triple this recipe if you would like extra dressing! 

*Find local ingredients at a farmers market nearest you. If in Denver, visit our , the Union Station Farmers Market, a Celebrate Local Campaign partner!

***Substitute olive oil with Colorado Mills Sunflower Oil

0 Comments

Submit a Comment

Recent Posts

Samples, Dumplings & Community

SAMPLES, DUMPLINGS & COMMUNITY I’ve never really wanted to leave the table. As a kid, I’d sit in the kitchen well after the dishes were dried and the lights were dimmed and finish my meal. There was always an adventure at the plate, and traveling slowly was the...

Rewarding Volunteer Experience

VOLUNTEERING IN LOCAL DENVER GARDENS MAKES FOR A FUN AND REWARDING MORNING There is an incredible feeling that comes from working with people in your community to accomplish a shared goal.  In this case, that goal is good, clean, and fair food for all.  Slow Food...

Increasing Food Access with Beverly Grant

R & B’s Mo’ Betta Green Marketplace is not your typical farmers market – it is an experience that caters to the five senses to bring health, eating, and active living to all. Beverly Grant is a community weaver and positive change maker in the Denver food scene....

Give the Gift of Cooking

Give the Gift of Cooking Looking for ideas for your child, niece, nephew or friend? Purchase a 5 or 10-week pack of kids' online cooking classes! These hands-on, interactive classes are taught by the experienced Slow Food Denver chef team. Enjoy connecting with other...

Celebrate Local This Thanksgiving

Thanksgiving may look a little different this year, but you can still count on your local farmers and bakers to bring staples such as bread, apples, and potatoes to your dinner table.   Join us in celebrating sourcing food locally, seasonally, and organically to...

New Partnerships & Kids Cooking at Home

New Partnerships & Kids Cooking at Home September was a big month for Slow Food Denver. While continuing to expand our youth education programming, we are devoting significant time and energy to increase kids' access to healthy, nutritious and locally grown food....