Baby Lettuce and Herb Salad with Shallot Vinaigrette Recipe

Name: Baby Lettuce and Herb Salad with Shallot Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds baby red beets or medium red beets; 1/2 cup aged red wine vinegar; 2 medium shallots, finely chopped; Salt and freshly ground pepper; 1/2 cup canola or grapeseed oil; 1/2 cup extra-virgin olive oil; 1 pound mixed baby salad greens; 4 cups flat-leaf parsley leaves; 2 cups basil leaves; 1 cup tarragon leaves; 1 pint cherry tomatoes, halved; 2 bunches radishes, thinly sliced

Servings: persons

2 pounds baby red beets or medium red beets
1/2 cup aged red wine vinegar
2 medium shallots, finely chopped
Salt and freshly ground pepper
1/2 cup canola or grapeseed oil
1/2 cup extra-virgin olive oil
1 pound mixed baby salad greens
4 cups flat-leaf parsley leaves
2 cups basil leaves
1 cup tarragon leaves
1 pint cherry tomatoes, halved
2 bunches radishes, thinly sliced

1
In a medium saucepan, cover the beets with cold water and bring to a boil.
2
Simmer over moderate heat until tender when pierced, about 20 minutes for baby beets and 40 minutes for medium beets.
3
Drain, then rinse in cold water and slip off the skins.
4
Cut the baby beets in half lengthwise; thinly slice the medium beets crosswise.
5
Let the beets cool.
6
In a large bowl, combine the vinegar with the shallots and season with salt and pepper.
7
Gradually whisk in the oils until the dressing emulsifies.
8
Add the greens, parsley, basil, tarragon, tomatoes and radishes to the bowl.
9
Season the salad with salt and pepper, toss gently and transfer to a platter.
10
Sprinkle the beets on top and serve.

400

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 pounds baby red beets or medium red beets, 1/2 cup aged red wine vinegar, 2 medium shallots, finely chopped, Salt and freshly ground pepper, and more.

Yes, Baby Lettuce and Herb Salad with Shallot Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Baby Lettuce and Herb Salad with Shallot Vinaigrette

How did you like this recipe?

Frequently Asked Questions