Red Leaf Lettuce Salad with Golden Beets and Grapes

This golden beet salad with grapes and crispy lettuce features a homemade tangy lemon and mustard dressing that pairs perfectly with roasted beets.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 244 Calories

Ingredients

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• salt and freshly ground black pepper to taste
• 1 cup seedless red grapes, halved
• 1 teaspoon Dijon mustard
• 1 teaspoon anchovy paste
• 3 small golden beets
• 2 heads red leaf lettuce
• 0.5 cup extra-virgin olive oil
• 0.5 small red onion, sliced
• 0.25 cup freshly squeezed lemon juice

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Combine lemon juice, garlic, Dijon mustard, anchovy paste, salt, and pepper for dressing in a bowl. Stream in olive oil, whisking until well combined; set aside.

Step 3

Bake beets in the preheated oven until you can easily pierce through the centers with a paring knife, 40 to 45 minutes.

Step 4

Remove beets from oven, and allow to cool still wrapped in foil until you can handle them, 10 to 15 minutes. Rub each beet with a paper towel to remove the skin. Set aside to cool, then cut to your preference, either into chunks or slices.

Step 5

Tear lettuce leaves into pieces and add to a large bowl along with grapes and red onion. Add beets and give the salad a light stir. Drizzle some of the dressing to your taste, and toss gently until all is well coated. Store any remaining dressing tightly covered in the refrigerator.

Step 6

Trim off the beets' leafy tops and root ends. Rub each beet with a little olive oil, and season with salt and pepper. Wrap each tightly in a piece of foil and place on a baking sheet.