This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"We lived very simply - but with all the essentials of life well understood and provided for - hot baths, cold champagne, new peas and old brandy."
This salad was inspired by one that I had in a restaurant. That salad, however, had roasted fennel instead of shallots and the flavors didn't quite meld together. The umami flavor of the roasted shallots balances the beets well and it all goes well with the lemon thyme mustard sauce.
Servings: 4 | Serving size: about 1 cup
Cooking Time: 90 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
Leftover salad should be stored tightly covered in the refrigerator and consumed within 48 hours.
|1 lb||yellow beets|
|8 ounces||shallots (peeled)|
|1 tsp||olive oil|
|1/2 tsp||lemon zest|
|2 tsp||coarse ground mustard|
|fresh ground black pepper (to taste)|
|1 tsp||fresh thyme leaves|
|2 Tbsp||pine nuts (pignoles)|
Preheat the oven to 325°F.
Scrub the beets and wrap each in foil. Place in the oven.
Place the whole shallots in a medium sauce pan with the oil. Cover and place in the oven.
Roast the shallots and beets for 50 minutes. Remove from the oven and let cool.
When cool, peel the beets and cut into 1/3 inch dice. Place in a medium mixing bowl.
Add the shallots and any liquid in the bottom of the pan they were roasted in.
Add the lemon zest, mustard, salt, pepper, thyme and pine nuts. Toss well and chill before serving.
Serving size: about 1 cup
|Calories 130||Calories from Fat 40|
|% Daily Value|
|Total Fat 4g||6%|
|Saturated Fat <1g||2%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 22g||8%|
|Dietary Fiber 3g||14%|
|Vitamin A 12%||Vitamin C 17%|
|Calcium 2%||Iron 10%|
|Vitamin K 4 mcg||Potassium 587 mg|
|Magnesium 50 mg|