Roasted Beet Salad with Herb Cream Recipe | DFM | DFM

Name: Roasted Beet Salad with Herb Cream Recipe | DFM | DFM
Ingredients: 12 small beets (about 2 lbs/1 kg); 1 tsp (5 mL) grated lemon zest; 2 Tbsp (30 mL) freshly squeezed lemon juice; 1 cup (250 mL) 18% table or 35% whipping cream; 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; pepper; 1 head Boston or butter lettuce; 2 cups (500 mL) mache or baby arugula; 1 small sweet yellow pepper, cut into thin strips; 1/4 cup (50 mL) thinly sliced red onion; To make this easy for entertaining, the peeled roasted beets can be wrapped and refrigerated for up to 2 days.; Let them warm to room temperature before assembling the salad.; The dressing is best when used within 1 day, but any extra can be refrigerated for up to 3 days.; Use different coloured heirloom beets and add 2 tsp (10 mL) prepared horseradish to cream with herbs.

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You can create this roasted beet salad with herb cream at home! The colors, creamy dressing, and fragrant herbs will make a splashy start to any meal.

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Ingredients

12 small beets (about 2 lbs/1 kg)
1 tsp (5 mL) grated lemon zest
2 Tbsp (30 mL) freshly squeezed lemon juice
1 cup (250 mL) 18% table or 35% whipping cream
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
pepper
1 head Boston or butter lettuce
2 cups (500 mL) mache or baby arugula
1 small sweet yellow pepper, cut into thin strips
1/4 cup (50 mL) thinly sliced red onion
To make this easy for entertaining, the peeled roasted beets can be wrapped and refrigerated for up to 2 days.
Let them warm to room temperature before assembling the salad.
The dressing is best when used within 1 day, but any extra can be refrigerated for up to 3 days.
Use different coloured heirloom beets and add 2 tsp (10 mL) prepared horseradish to cream with herbs.