Roasted Beet Salad

By Chef Marisa Ford
Roasted Beet Salad



1 pound golden beets, including fresh looking greens
2 pk Hilary's Root Veggie Burgers
1 c canned lentils, drained and rinsed
4 scallions, thinly sliced white and light green parts
2 T fresh parsley, minced
1 T dill, minced
3-5 T Hilary's Apple Fennel Dressing
1 small red beet, roasted and diced (optional garnish)



Preheat the oven to 425 degrees F. Cut the greens from the beets at their stem. Set the greens aside. Rinse each beet, place in foil, and seal tightly. Roast the beets for 60 minutes or until they can be easily pierced with a knife. Set them aside to cool.

Meanwhile, gently wash the beet greens. Discard the stalks between the roots and where the leaves start, but chop the leaf ribs along with the leaves into ribbons. Wash the greens again to remove all dirt or grit.

Once the beets are cool enough to touch, you should be able to push off the skin with your fingers. Use a knife or paper towel to help remove the skin. Dice the peeled beets.

Heat 1 teaspoon oil in a small sauté pan over medium heat. Cook Hilary’s Root Veggie Burgers for three minutes on each side.

Mix the golden beets with the beet greens, lentils, scallions, parsley, and dill. Toss everything with the Hilary’s Apple Fennel Dressing. Top with the optional diced red beet and dill.