Roasted beets and baby gem lettuces truly shine in this salad thanks to a tangy, peppery vinaigrette starring French’s® Dijon Mustard with Chardonnay, and Organic Thyme Leaves and Organic Coarse Ground Black Pepper from the McCormick Gourmet™ Collection. Finish the salad with a healthy sprinkle of feta and toasted pistachios before serving on your prettiest platter.
Roasted beets and baby gem lettuces truly shine in this salad thanks to a tangy, peppery vinaigrette starring French’s® Dijon Mustard with Chardonnay, and Organic Thyme Leaves and Organic Coarse Ground Black Pepper from the McCormick Gourmet™ Collection. Finish the salad with a healthy sprinkle of feta and toasted pistachios before serving on your prettiest platter.
Key products
Instructions
Instructions
- For the Vinaigrette, whisk all ingredients in large bowl; set aside. Preheat oven to 400°F. Wrap each beet separately in aluminum foil. Place on large rimmed baking sheet.
- Roast beets until fork tender, about 45 minutes to 1 hour.
- Remove beets from oven and let rest just until cool enough to handle. Remove foil. Using a clean paper towel, carefully rub beets to remove skin. Slice into 1/2-inch wedges.
- Add beets to bowl with vinaigrette; toss to coat and allow to cool to room temperature, about 20 minutes.
- Leave baby greens whole or tear into 2-inch pieces, if desired. Add to bowl with beets and toss gently to mix. Transfer to serving platter. Sprinkle with feta and pistachios to serve.
