Roast Beet and Courgette Salad with Orange Dijon Dressing

Name: Roast Beet and Courgette Salad with Orange Dijon Dressing
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: European, Mediterranean
Ingredients: 250 g beets or 7 oz ((2 average sized beets)); 200 g courgette or 9 oz; 120 g ruby gem lettuce or 5 oz; 100 g feta ((½ cup)); 85 g butter beans ((½ cup)); 85 g cherry tomatoes or 3 oz; 65 g pitted olives ((½ cup)); 45 g arugula or 1.6 oz; ¼ cup pumpkin seeds; 2 tsp balsamic glaze or vinegar; 1 tsp cumin; 1 clove garlic pressed ((or 1 tsp garlic paste)); ½ tsp chopped fresh sage; olive oil; lemon juice; apple cider vinegar or white vinegar; ¼ cup fresh squeezed orange juice ((1 medium sized orange)); ⅛ cup water; 2 tsp dijon mustard; 2 tsp olive oil; 1 tsp lemon juice; 5 small round shallots ((or 3 large)); ⅛ cup olive oil

8 steps

Prep:10minCook:45min

The star of this salad is beetroot. If you’re a beet skeptic, this recipe will turn you into a beetroot lover. They’re roasted with sage, garlic, olive oil, and lemon. The courgettes are roasted with cumin. You’ve got the sweet and chewy pumpkin seeds, hearty butter beans, and juicy tomatoes and briny olives that have been marinating in balsamic glaze and olive oil. The crispy browned shallots add a golden char and crunch. The herbs, spices, citrus, and dijon all play a part in delivering a salad that is worthy of being called dinner.

Updated at: Thu, 17 Aug 2023 04:52:41 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories364.9 kcal (18%)

Total Fat23.7 g (34%)

Carbs29.2 g (11%)

Sugars10.3 g (11%)

Protein12.3 g (25%)

Sodium613.4 mg (31%)

Fiber7.7 g (28%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Preheat oven to 450 F or 230 C. Peel beetroot and slice into ¼ inch discs and then halve, making half moon shapes. Slice courgette into ¼ inch discs. If using a very large courgette, halve those discs as well.

Step 2

In a large bowl, toss the courgette with one 1 tsp of olive oil and cumin. S & P to taste and toss. Place on a baking sheet lined with parchment paper. Rinse the bowl and add in beets next. Toss beets with 1 tsp of olive oil,1 tsp of lemon juice, garlic, and sage. S & P to taste and toss. Place on a baking sheet lined with parchment paper.

Step 3

Place beetroot in the oven on the middle rack and allow to cook for 35-40 min until the edges have charred. The beets will have begun to bubble and blister and should be fork tender. Bake the courgette on a higher rack for 12 minutes. Then remove and allow to come to room temp.

Step 4

Quarter tomatoes. In a small bowl, add tomatoes, butterbeans, and olives. Add balsamic glaze or vinegar and 2 tsp of olive oil. Toss with S & P and set aside.

Step 5

Rinse lettuce and arugula. Chop gem lettuce into bite sized pieces. Add greens to a large bowl with one tsp of lemon juice and one tsp of apple cider vinegar (sub white). Toss and set aside.

Step 6

Whisk together ingredients for the dressing and set aside.

Step 7

Thinly slice the shallots. Now add oil to a small skillet and turn to medium low heat. Add shallots and toss until golden and crispy. Place onto a plate lined with a paper towel.

Step 8

Mix salad ingredients together reserving a bit of feta and pumpkin seeds for the top. Drizzle in a little dressing and mix. I like to allow everyone to spoon the dressing to taste. Top with crispy shallots.

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