Roasted Beet Salad with Meyer Lemon Honey Dressing

With the New Year upon us, we've all made deals with ourselves to start off on a healthier foot... yet, come February there's a good chance we'll cave at the first site of a chocolate heart. So while we are putting our best fork forward, why not take a stab at this insanely easy roasted beet salad.

This recipe uses the natural sweetness that comes from roasting beats. Pair it with the a dressing packed with citrus and a hint of honey and you're sure to have a crowd-pleaser.

Prep Time: 10 minutes
Cook Time: 45 minutes
Servings: 4
By: Kasey Potts of Kasey's Kitchen

Ingredients:

6-8 whole beets (golden and red)
olive oil
sea salt
1 stalk of fennel



For Dressing
1 Meyer lemon
1 tbsp Tuscan olive oil (regular works just fine too!)
1 tbsp pure honey
chopped dill
salt (to taste)

Preparation:

Preheat oven to 425.

Remove the long greens from the beets and wash very well. Pat dry with paper towel.

Cut beets in half toss them in a generous amount of olive oil and place face-down on a foil-lined baking sheet (makes for easier clean-up!).

Fold the foil up into a pouch and pinch closed.

Roast for 25-35 minutes or until tender.

At this point, whisk together all the dressing ingredients. Add 1/2 a cup of shaved (of finely sliced) fennel to the dressing, allowing it to marinate for a bit. Set aside.

Once beets are tender, remove from oven and let cool. Once they are at a manageable temperature, peel off the skins. Warning: the red beets will stain clothes they come in contact with! Proceed with caution.

Cut beets into smaller sections or quarters and arrange on a plate. Garnish with shaved fennel and an extra drizzle of the dressing and you're good to go!

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