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How to Make Red Leaf Lettuce Salad with Golden Beets and Grapes - A Step-by-Step Guide

One of the best things about summer is the abundance of fresh, vibrant produce that is available. From juicy, sweet grapes to earthy, tender beets, there is no shortage of delicious ingredients to create a light and refreshing salad. This Red Leaf Lettuce Salad with Golden Beets and Grapes is the perfect way to showcase the season's best flavors in a simple and satisfying dish.

Red leaf lettuce serves as the base of this salad, providing a crisp and slightly peppery backdrop for the s...

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Ingredients

  • ¼ cup freshly squeezed lemon juice
  • 2 cloves garlic, minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon anchovy paste
  • salt and freshly ground black pepper to taste
  • ½ cup extra-virgin olive oil
  • 3 small golden beets
  • 1 tablespoon olive oil
  • salt and freshly ground black pepper to taste
  • 2 heads red leaf lettuce
  • 1 cup seedless red grapes, halved
  • ½ small red onion, sliced

Information

  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hr
  • Servings: 6

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Combine lemon juice, garlic, Dijon mustard, anchovy paste, salt, and pepper for dressing in a bowl. Stream in olive oil, whisking until well combined; set aside.
  • Trim off the beets' leafy tops and root ends. Rub each beet with a little olive oil, and season with salt and pepper. Wrap each tightly in a piece of foil and place on a baking sheet.
  • Bake beets in the preheated oven until you can easily pierce through the centers with a paring knife, 40 to 45 minutes.
  • Remove beets from oven, and allow to cool still wrapped in foil until you can handle them, 10 to 15 minutes. Rub each beet with a paper towel to remove the skin. Set aside to cool, then cut to your preference, either into chunks or slices.
  • Tear lettuce leaves into pieces and add to a large bowl along with grapes and red onion. Add beets and give the salad a light stir. Drizzle some of the dressing to your taste, and toss gently until all is well coated. Store any remaining dressing tightly covered in the refrigerator.

    • Nutrition

    244 cal.

    • Total Fat: 21g
    • Saturated Fat: 3g
    • Cholesterol: 0mg
    • Sodium: 177mg
    • Total Carbohydrate: 13g
    • Dietary Fiber: 3g
    • Total Sugars: 8g
    • Protein: 2g
    • Vitamin C: 27mg
    • Calcium: 49mg
    • Iron: 2mg
    • Potassium: 361mg

    Categories

    Salad recipes
    Grape recipes