:strip_icc()/bhg-kale-and-roasted-beet-salad-hot-honey-vinaigrette-BtMZWNifqaRBkjwfCvim-F-79cc5df2046f450e8e3c6b73d67381ea.jpg?ssl=1 "The Hot Honey Vinaigrette You’ll Want to Put on Everything")
Test Kitchen Tip: Cut prep time and mess with steamed and peeled beets (such as Melissa’s or Trader Joe’s brands) from the produce aisle. Make sure they’re not pickled or marinated.
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For vinaigrette, in a screw-top jar combine 1/2 cup olive oil, the vinegar, hot honey, onion, garlic, mustard, crushed red pepper (if using), 1/2 tsp. salt, and 1/4 tsp. ground black pepper. Cover; shake well. (Dressing can be made ahead and chilled up to 3 days.)
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In a salad bowl or on a serving platter, arrange Swiss chard, kale, beets, and apple. Top with nuts and drizzle with vinaigrette.
How to Roast Beets
Preheat oven to 375°F. Trim tops and bottoms from beets. Wrap beets in foil and place in a shallow roasting pan. Roast until tender, 45 to 60 minutes. Let cool until easy to handle. Peel and cut into wedges. (Beets can be wrapped in foil and stored in the refrigerator up to 1 day.)
Credits
Recipe developed by Colleen Weeden.