Broccoli Beet Salad
I am always playing with my veggie combinations to make dishes that are both healthy and delicious. Every July, my husband’s family has their family reunion and I sometimes struggle with what to try to make. This year that idea came easy… broccoli, beets, horseradish… seemed like a the winning combination.
Horseradish mustard was a surprise purchase for St Patty’s Day when we were looking for a spicy/dijon mustard for our corned beef and sauerkraut. Since then it’s been a great addition to other meals and when I started scheming up this Broccoli Beet Salad, I knew it would add the perfect amount of zing to the dish.
I served this salad cold, it’s easy to make ahead of time, but you could definitely serve it warm if you prefer. I’ll probably even make it a meal and throw it over some spinach or lettuce for a salad next time.
One tip with this one, or anytime you are roasting veggies, lining your baking sheet with aluminium foil makes clean up really easy! I don’t know anyone who wants to spend more time than necessary there.
Ingredients:
- Broccoli (10 florets, chopped)
- Beets (8 medium, sliced)
- Onion (1 medium-large, sliced)
- Lime Juice (from 2-3 limes)
- Olive Oil (2 cups plus some for roasting)
- Balsamic Vinegar (3/4 cup)
- Horseradish Mustard (3-4 tbsp)
- Garlic (1-2 cloves, minced)
- Basil (2-3 tbsp)
- Salt and Pepper to taste
Kitchen items you’ll need:
- Knife
- Cutting Board
- Baking Sheets
- Bowl
- Mason Jar or container for dressing
Cooking Instructions:
- Slice onion and toss in bowl with lime juice. Set aside for at least 30 minutes or until onions begin to soften.
- Preheat oven to 400 degrees.
- Chop the broccoli and toss with oil, salt and pepper. Place broccoli on foil lined baking sheet. Make sure the broccoli is laying flat so all pieces touch foil. May require multiple batches based on how much you make, baking sheets available, and size of your oven.
- Peel and slice beets. Toss or spray with olive oil. Lay flat on separate foil lined baking sheet. May require multiple batches based on how much you make, baking sheets available, and size of your oven.
- Place broccoli and beets into oven and roast for about 25 minutes, or until veggies reach your desired level of roasted. Then let them cool.
- Mix dressing by adding oil, vinegar, mustard, garlic, basil salt and pepper to a mason jar. Shake it up to combine all ingrediets.
- When ready to serve, combine broccoli, beets, onion and dressing in a bowl. Enjoy!