Roasted Beet Salad with Herbed Cream

By HeatherS

The dazzling colours and luscious, creamy dressing, fragrant with herbs, make a splashy start to any meal.

Ingredients

• 12 small beets (about 2 lbs/1 kg)
• 2 tbsp (30 mL) freshly squeezed lemon juice
• 1 cup (250 mL) 18% table or 35% whipping cream
• 1 tsp (5 mL) grated lemon zest
• 2 tbsp (30 mL) chopped fresh parsley
• 1 tsp (5 mL) finely chopped fresh thyme or rosemary (or 1 tbsp/15 mL fresh basil)
• Salt and pepper
• 1 head Boston or butter lettuce
• 2 cups (500 mL) mâche or baby arugula
• 1 small sweet yellow pepper, cut into thin strips
• 1/4 cup (50 mL) thinly sliced red onion

Preparation

Step 1

Preheat oven to 400°F (200°C).

Trim off all but 1/4 inch (0.5 cm) of the leaf stalks from beets (reserving for another use if desired) and trim off long tap root. Scrub beets under running water. Place in a baking dish with 1/4 cup (50 mL) water. Cover with a lid or foil and roast for about 1 hour or until beets are tender. Let cool, covered, just until cool enough to handle. Trim off remaining stalks and peel off skins.

Meanwhile, in a measuring cup or bowl, gradually whisk lemon juice into cream; stir in lemon zest, parsley, thyme, and 1/4 tsp (1 mL) each salt and pepper. Cover and refrigerate for at least 15 min, until thickened, or for up to 1 day.

To assemble, cut beets into wedges or slices. Separate lettuce leaves, trimming off any tough ribs, and arrange on 8 serving plates; top with mâche. Arrange beets, yellow pepper and red onion on top. Drizzle with herbed cream. Sprinkle with up to 1/8 tsp (0.5 mL) additional salt, dividing equally, and season each salad to taste with pepper.