Almost spring salad with roast garlic lemonette Recipe

Almost spring salad with roast garlic lemonette

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for roasting
1 beet washed and wrapped in foil
1 head garlic, tops chopped off, drizzled with EVOO and wrapped in foil

for salad
1/2 apple peeled cored and mandolined into “o”s (leave them stuck together to keep them from turning brown)
2 C baby greens (I used mizuna, field cress and miner lettuce)
bleu goat cheese
candied walnuts
fresh ground black pepper

for dressing
1 clove roast garlic mashed
1 Tbs lemon juice
1 Tbs EVOO (extra virgin olive oil)
1/4 tsp honey
1/4 tsp kosher salt (add a little more if you feel it needs it)
fresh ground black pepper

How to make Almost spring salad with roast garlic lemonette

full story about how this salad came to be at

Put the foil wrapped beet(s) and garlic on a baking sheet in a 375 degree oven. The garlic will be done in about 35 minutes, but the beets will need at least an hour (or until you can stick a knife all the way through).

Whisk all the dressing ingredients together. Peel the beet and slice into 1/8″ thick slices. Dress the beets with enough dressing to coat.

To assemble the salad, just put down 3 pieces of beet on a plate, put 1 or 2 slices of apple on top. Lightly dress the greens with some of the dressing (you won’t need it all), and place a handful of greens on top of the beets and apple. Top with some crumbled bleu goat cheese, candied walnuts and some fresh ground pepper.

  • dubow
    dubow says

    This looks amazing!!

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