Roasted Beet Salad with Zesty Herb Vinaigrette Dressing
Roasted Beet Salad with Zesty Herb Vinaigrette Dressing is a delectable salad served with a thyme, parsley and basil vinaigrette dressing. This simple salad is all about just beets roasted as a side salad yet can also be served over fresh arugula leaves and goat cheese to transform into a main dish.
In a food processor add the oil, shallot, parsley, basil, thyme, vinegar, lemon, water, zest and salt. Pulse gently to process and blend together to desired consistency.
Pour 4 tablespoons of dressing over the roasted beets or to desired taste.
There will be extra dressing which is delicious over any salad. Or serve this salad with 4-6 cups of arugula leaves and use the remaining dressing to coat. For a larger crowd double or triple the recipe, and when roasting the beets double or triple them too. The cooking time to roast the beets remains the same. Just make sure they are soft in the center when poked with a fork.