Martha Stewart Beet Salad with Honey-Lavender Dressing

Martha Stewart beet salad with honey-lavender dressing turns roasted yellow and red beets, tender chard and crumbled goat cheese into a vibrant, creamy dinner party salad in 3 hours. This make-ahead easy salad fits Thanksgiving, Easter and spring brunch, since the beets roast while the dressing comes together.

Roast the beets covered with a cup of water until a knife slides in with no resistance, which takes about 1 1/2 hours. Pull them early and the salad turns out chewy and earthy instead of sweet and silky.

Martha simmers shallots, honey and fresh lavender together before blending them with an egg yolk and safflower oil, so the dressing turns out creamy and floral. Thin slices of candy-striped Chioggia beets on top also add a pretty, raw crunch against the soft roasted ones.

Martha Stewart Beet Salad with Honey-Lavender Dressing

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Course: SaladCuisine: AmericanDifficulty: Medium

Servings

8

servings

Prep time

1

hour 

Cooking time

2

hours 

Calories

520

kcal

Soft roasted beets, torn chard and toasted pecans get a light coat of creamy, floral dressing. Crumbled goat cheese and thin raw beet slices add tang and crunch on top.

Ingredients

• 6 medium beets (2 ¼ pounds total), preferably a mix of yellow and red
  

• Extra-virgin olive oil, for drizzling
  

• Coarse salt
  

• 1 tablespoon extra-virgin olive oil
  

• 2 medium shallots, thinly sliced (1 cup)
  

• 1/3 cup honey
  

• 1/2 teaspoon fresh lavender leaves
  

• 1 large egg yolk
  

• 2 tablespoons champagne vinegar
  

• 1 teaspoon Dijon mustard
  

• 1 cup safflower oil
  

• 2 bunches baby chard or 1 bunch Swiss chard (about 1 pound), stems removed, leaves torn into 1-inch pieces
  

• 1/2 cup pecans (2 ounces), toasted and salted
  

• 8 ounces fresh goat cheese, crumbled
  

• 2 baby Chioggia beets, scrubbed and thinly sliced
  

Directions

• Roast the beets: Preheat the oven to 350°F, then drizzle 6 medium beets with extra-virgin olive oil in a baking pan and season with coarse salt. Add 1 cup water, cover with parchment and then foil, and roast about 1 1/2 hours until knife-tender.
• Peel the beets: Let the beets cool until you can handle them, then rub off the peels with paper towels. Use a paring knife on tough spots, then cut the beets into bite-size pieces.
• Soften the shallots: Heat 1 tablespoon olive oil in a medium saute pan over low heat and add the sliced shallots. Cook, stirring occasionally, about 3 minutes until softened.
• Infuse the honey: Add 1/3 cup honey and 1/2 teaspoon fresh lavender leaves to the shallots. Simmer about 5 minutes until the lavender is fragrant, then let it cool 5 minutes.
• Blend the dressing: Puree the cooled shallot mixture with the egg yolk, champagne vinegar and Dijon mustard in a blender or food processor until smooth. With the machine running, slowly add 1 cup safflower oil until combined, and thin with water, 1 teaspoon at a time, if it gets too thick.
• Toss the salad: Combine the roasted beets, torn chard and toasted salted pecans in a bowl. Toss lightly with 1/4 cup of the dressing.
• Plate and serve: Spoon 1 tablespoon dressing onto the bottom of each plate, then divide the salad mixture and crumbled goat cheese among them. Top with the thinly sliced baby Chioggia beets and serve with the remaining dressing on the side.

Tools for this recipe

• Cuisinart 16-inch roasting pan with rack, Vitamix E310 blender, Benriner Japanese mandoline, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I roast the beets ahead of time?

Yes, roast and peel them up to 2 days ahead and keep them in an airtight container in the fridge. Cut them into pieces just before tossing the salad, so they stay moist and bright.

How long does the honey-lavender dressing keep?

Because it contains a raw egg yolk, I keep it in a sealed jar in the fridge and use it within 3 days. Give it a good shake before serving, and whisk in a teaspoon of water if it firms up.

What can I use if I can't find fresh lavender?

Fresh lavender gives the best flavor, so I would swap in a tiny pinch of food-grade dried lavender or a small sprig of fresh thyme. Start with less than the recipe calls for, since too much lavender tastes soapy.

Do I need a mandoline to slice the baby beets?

A mandoline gives the thinnest, most even slices, but a sharp chef's knife works fine if you go slowly. Scrub the beets well and slice them right before serving so the colors stay vivid.

What's the biggest mistake with this salad?

Under-roasting the beets is the most common problem, since firm beets taste earthy and never absorb the dressing. Check them with a knife at 1 hour 15 minutes and keep going until it slides in easily.