Roasted Vegetable Salad with Charred Lemon Vinaigrette
Servings: 4 people
Calories: 153kcal
Smoky, tangy charred lemon vinaigrette and creamy goat cheese make this roasted vegetable salad elegant enough for a Saturday night, but it's so easy you'll want to make it for weeknight dinners, too.
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Ingredients
Roasted Vegetable Salad
- 4 beets
- 12 stalks asparagus
- 8 oz arugula
- goat cheese soft, such as chevre, for crumbling
Charred Lemon Vinaigrette Dressing
- 1 lemon cut in half
- 1 clove garlic grated
- 3 tablespoon olive oil
- kosher salt to taste
Instructions
Roasted Vegetables
- Heat a grill to medium (about 350-400 degrees.)
- Peel beets and chop into ½ inch pieces. Coat with olive oil and sprinkle with kosher salt. Make a boat out of a piece of aluminum foil, put the beets inside it, and place on the grill. Cook for about 30 minutes (stir them and test at about 20) until beets are toasted on the outside and soft in the center. If you don't have an outdoor grill, you can roast the beets in the oven at 425 degrees F for about 30 minutes until fork tender.
- While beets are roasting, place each lemon half directly onto grill surface. Grill until the edges of the peel and the surface of the fruit becomes caramelized. If not using a grill, you can use a cast iron grill pan, or a cast iron skillet.
- Snap off the bottom ends of the asparagus. Coat asparagus with olive oil, season with kosher salt and place onto grill for just a few minutes on each side. Remove when they have grill marks, but maintain their bright green color. Chop into 1-inch pieces. If not using a grill, you can char them in a cast iron skillet for a couple of minutes on each side.
Charred Lemon Vinaigrette
- Once the lemons have cooled slightly, finely dice one half of the lemon - peel and all - and add it to a mixing bowl. Squeeze the juices from the other half of the lemon into the bowl. Grate one clove of garlic into bowl and add a pinch of kosher salt.
- Add 2-3 tablespoons of olive oil. Taste as you go when adding the oil - the lemon will be quite strong, but you want to maintain that pop of citrus and sweetness from the caramelized peel without drowning it in oil. (You will probably have more dressing than you need for this recipe... save it for salad later in the week or for a topping for other grilled veg.)
Plating the Salad
- Place arugula and asparagus into a large bowl. Drizzle some of the dressing on top and toss to coat. Plate the arugula mixture, top with beets and crumbled goat cheese, then drizzle a bit more dressing on top.
Notes
- If you don't have an outdoor grill, you can roast the beets in the oven at 425 degrees F for about 30 minutes until fork tender, and then cook the lemon and asparagus on a non-stick cast iron grill pan.
Nutrition
Calories: 153kcal | Carbohydrates: 12g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Sodium: 81mg | Potassium: 573mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1735IU | Vitamin C: 15mg | Calcium: 115mg | Iron: 3mg