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Mixed Green Salad with Beets and Daikon

Mixed Green Salad with Beets and Daikon
Mixed Green Salad with Beets and Daikon is a gluten free, whole 30, and vegan side dish. This recipe serves 4. This recipe covers 8% of your daily requirements of vitamins and minerals. One serving contains 199 calories, 2g of protein, and 14g of fat. From preparation to the plate, this recipe takes about 2 hours. If you have golden baby beets, daikon, pepper, and a few other ingredients on hand, you can make it.

Instructions

1
Preheat the oven to 40
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OvenOven
2
Wrap the beets in a double layer of aluminum foil and roast for about 1 hour, until tender.
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BeetBeet
WrapWrap
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Aluminum FoilAluminum Foil
3
Let cool, then peel the beets. Thinly slice the red beets and cut the golden beets into wedges.
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Golden BeetGolden Beet
BeetBeet
4
In a small bowl, whisk the balsamic and Champagne vinegars with the mustard.
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ChampagneChampagne
MustardMustard
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WhiskWhisk
BowlBowl
5
Whisk in the olive oil in a thin stream, then whisk in the marmalade and season with crushed red pepper, salt and black pepper.
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Salt And PepperSalt And Pepper
Red Pepper FlakesRed Pepper Flakes
MarmaladeMarmalade
Olive OilOlive Oil
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WhiskWhisk
6
Transfer half of the dressing to a large bowl and add the mesclun, watercress and daikon. Toss well and transfer to plates.
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WatercressWatercress
MesclunMesclun
Daikon RadishDaikon Radish
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BowlBowl
7
Add the beets and the remaining dressing to the bowl and toss to coat. Scatter the beets all around the greens and serve right away.
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GreensGreens
BeetBeet
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BowlBowl
DifficultyExpert
Ready In2 hrs
Servings4
Health Score11
Dairy FreeGluten FreeVeganVegetarian
DietsGluten FreeDairy FreeLacto Ovo Vegetarian
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