Perfect for Valentine's Day Dinner! This grilled romaine lettuce tossed with roasted beets, berries, pistachios and homemade dressing is easy to make, can be prepared ahead of time and is full of antioxidants and healthy fats. If you don't have a grill, you can always broil the lettuce(only for 1 or 2 minutes). Turn this salad into an entree by serving it with shrimp or grilled fish!
Mix Berry salad with Beets and Grilled Romaine
Servings 4 Servings
- 1 each red beet medium
- 1 each golden beet medium
- 1/2 tspn grapeseed oil
- 4 each romaine hearts about 4 inches
- 1/2 cup raspberries organic
- 1/2 cup blueberries organic
- 1/3 cup almonds or pistachios sliced or rough chopped
- 3 tbsp mayo egg-free like Just Mayo for vegan version
- 2 tsp Dijon mustard
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- 2 tbsp lemon juice
- 1 tbsp 100% pure maple syrup
Peel the beets and place on a sheet of aluminum foil. Drizzle with grapeseed oil and sprinkle with salt. Wrap completely and place in oven to roast at 350 F about 1 hour until tender. Let cool, remove foil and use a paper towel to rub skin off. Set aside to cool then thinly slice. *Beets can be made up to 4 days ahead of time.
Toss beets with the raspberries and blueberries.
Whisk together mayo, Dijon mustard, olive oil, apple cider vinegar, lemon juice and maple syrup. Season to taste with salt/pepper.
To serve, drizzle the romaine hearts with olive oil and place on an indoor/outdoor grill for about 2 minutes each side until lightly charred.
Cut each romaine in half, top with beets & berries and drizzle with dressing.
Sprinkle with sliced almonds or chopped pistachios.