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

May 2024 Newsletter

I think we can all agree that May is a crazy time of year. We’ve been busy busy busy at Slow Food Denver! And we are so excited to share all of our happenings with you. Our May has contained farm visits, Farm Dinner planning sessions, scheduling of fall FED workshops,...

FED Instructor Feature: Bobby Cagliero

Bobby Cagliero will teach the Ooni pizza oven class at our How To: Cooking While Camping FED Workshop on June 30th. Find tickets to the event here! Read on to learn about Bobby and how he started his two businesses, Allora Pizza Co. and First Track Foods. Originally...

Seed to Plate Instructor Highlight: Jennifer Osheroff

Meet instructor and associate board member Jennifer Osheroff! You can read more about Jennifer in her profile, located here. In this post, Jenn shares about her experiences cooking with students in our Seed to Plate classes. What is your favorite part of cooking with...

April 2024 Newsletter

Spring is upon us and with that so many unique events and happenings throughout the city. Embracing the warming weather and beginning of the growing season means it’s time for seed exchanges, gardening classes, plant sales, and so much more. We’re excited to fill you...

March 2024 Letter

March is always an interesting time in Colorado. Spring starts to tease us with its elusive warmth and the passing of the Spring Equinox, but that is coupled with frequent snow storms and a ski season still in full swing. This March we’ve been balancing the changing...