Red Romaine and Roasted Beet Salad with Honey Mustard Dressing
A vibrant and crisp salad, this dish celebrates the fresh crunch of hydroponically grown red romaine lettuce paired with the earthy sweetness of roasted beets. Drizzled with a tangy honey mustard dressing, it’s a delightful addition to any meal.
Ingredients:
- Hydroponically Grown Red Romaine Lettuce: 1 head, washed and torn into bite-sized pieces
- Beets: 3 medium-sized, scrubbed and trimmed
- Goat Cheese: ½ cup, crumbled
- Walnuts: ¼ cup, toasted and roughly chopped
- Olive Oil: 2 tbsp (for roasting)
- Salt & Pepper: To taste (for roasting)
For the Dressing:
- Dijon Mustard: 2 tbsp
- Honey: 1 tbsp
- Olive Oil: ¼ cup
- Red Wine Vinegar: 2 tbsp
- Salt & Pepper: To taste
Instructions:
- Harvest your red romaine lettuce from your GrowBlock (Check out the over 10 varieties of lettuce that we grow in our Produce’d Plant Catalog)
- Roast the Beets: Preheat the oven to 400°F (200°C). Wrap each beet in foil after lightly coating with olive oil, salt, and pepper. Place on a baking sheet and roast in the oven for about 50-60 minutes or until beets are tender when pierced with a fork. Once done, unwrap and let them cool. Peel the skin off and slice into thin rounds or wedges.
- Prepare the Dressing: In a small bowl, whisk together Dijon mustard, honey, red wine vinegar, salt, and pepper. Gradually add olive oil, whisking continuously until the dressing is emulsified.
- Assemble the Salad: In a large salad bowl, layer the torn hydroponically grown red romaine lettuce, roasted beet slices, crumbled goat cheese, and toasted walnuts.
- Dress and Serve: Drizzle the honey mustard dressing over the salad. Toss gently to combine. Serve immediately.
Tip: If you prefer, you can also add some grilled chicken or avocado slices for added protein and creaminess to the salad. The honey mustard dressing can be made in advance and stored in the refrigerator for up to a week.
