Beet Salad with Honey-Lavender...Beet Salad with Honey-Lavender Dressing

Beet Salad with Honey-Lavender Dressing might be a good recipe to expand your side dish recipe box. This recipe makes 8 servings with 345 calories, 10g of protein, and 21g of fat each. For $2.79 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. This recipe from Martha Stewart has 1 fans. From preparation to the plate, this recipe takes roughly 3 hours. If you have beets, lavender leaves, shallots, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. All things considered, we decided this recipe deserves a spoonacular score of 0%. This score is very bad (but still fixable). Beet and Blue Cheese Salad with Citrus Vinaigrette Dressing, Apricot Clafouti With Lavender & Pecans, and Blueberry-Lavender Sauce and Ginger Snap Ice Cream Cups are very similar to this recipe.

Ingredients

Cooking Instructions

1. 01

   Beets: Preheat oven to 350 degrees.

2. 02

   Drizzle medium beets with olive oil in a baking pan; season with salt.

3. 03

   Place in a single layer and add 1 cup water. Cover with parchment, then foil, and roast until knife-tender, about 1 1/2 hours. When cool enough to handle, rub off peels with paper towels (use a paring knife for tough spots); discard.

4. 04

   Cut beets into bite-size pieces.

5. 05

   Dressing: Meanwhile, heat olive oil in a medium saute pan over low.

6. 06

   Add shallots and cook, stirring occasionally, until softened, about 3 minutes.

7. 07

   Add honey and lavender; simmer until lavender is fragrant, about 5 minutes.

8. 08

   Let cool 5 minutes. Puree with yolk, vinegar, and mustard in a blender or food processor until smooth. With machine running, slowly add safflower oil until combined. (If dressing is too thick, add water, 1 teaspoon at a time.)