Honey-Scented Roasted Beet and Berry Salad


Courtesy of Chef Will Packwood


Honey-Scented Roasted Beet and Berry Salad


For 3 Person(s)


  • 1 1/2 pounds beets (red or gold)
  • 6 tablespoons grapeseed oil, divided
  • 1 Salt and pepper, to taste
  • 2 tablespoons honey wine vinegar
  • 1/2 teaspoons Dijon mustard
  • 1 tablespoons wildflower honey
  • 1/2 lemon, juiced and zested
  • 2 tablespoons chopped fresh mint leaves
  • 1 teaspoons chopped chives
  • 1 teaspoons chopped tarragon
  • 1 cups Greek yogurt
  • 1/2 cups fresh blackberries, halved lengthwise

Honey-Scented Roasted Beet and Berry Salad Directions

  1. Preheat the oven to 350°. Wash, trim and dry the beets. In a large bowl, toss the beets with 2 tablespoons of the grapeseed oil and the salt and pepper to coat. Wrap the beets in a large piece of heavy-duty aluminum foil, crimping the edges of the foil to seal it. Place the foil packet on a cookie sheet and bake the beets until they’re just tender—about 45 minutes to one hour.
  2. Meanwhile, whisk together the vinegar, mustard, honey, lemon juice and zest and 1 tablespoon of the mint. Then, while whisking, slowly drizzle in the remaining oil. Season with salt and pepper to taste.
  3. In a separate bowl, combine remaining herbs with the yogurt and season with salt to taste.
  4. When the beets are cool enough to handle, peel them by rubbing them all over with a kitchen towel or paper towel, then cut them into bite-size chunks and place them in a large bowl. Pour the vinaigrette over the beets, season with additional salt and pepper and toss to coat. Set aside for 15 to 20 minutes.
  5. Spoon the yogurt mixture into a large serving bowl or onto individual plates. Spoon the beets over the yogurt, leaving some of the vinaigrette in the bowl. Toss the berries in the remaining vinaigrette, then spoon them over the beets.
  6. Garnish the salads with additional herbs or large-flake sea salt.

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