Almost Spring Salad with Honey Roast Garlic Lemonette

I’ve been craving spring for weeks now, but the weather around here has been a tease at best. Yesterday was the first Saturday with the slightest semblance of spring, so I headed up to the Union Square Greenmarket in hopes of finding asparagus, ramps, and maybe even some fiddleheads… Not surprisingly, I was disappointed with
Course Salad
Cuisine American, Experimental
Level Beginner
Main Ingredient Vegetable
Diet Dairy-Free, Gluten-Free, Low-Carb, Pescatarian, Vegetarian


For roasting

  • 1 beet washed and wrapped in foil
  • 1 drizzled garlic EVOO head , tops chopped off , and wrapped in foil

for salad

  • 1/2 apple peeled cored and mandolined into " o " s (leave them stuck to keep them from turning brown)
  • goat cheese bleu
  • walnuts candied
  • black pepper fresh ground

for dressing

  • 1 clove garlic roast mashed
  • 1 tablespoon lemon juice
  • 1 tablespoon EVOO (extra virgin olive oil)
  • 1/4 teaspoon honey
  • 1/4 teaspoon kosher salt (add a little more if you feel it needs it)
  • black pepper fresh ground


  1. Put the foil wrapped beet(s) and garlic on a baking sheet in a 375 degree oven. The garlic will be done in about 35 minutes, but the beets will need at least an hour (or until you can stick a knife all the way through).
  2. Whisk all the dressing ingredients together. Peel the beet and slice into 1/8" thick slices. Dress the beets with enough dressing to coat.
  3. To assemble the salad, just put down 3 pieces of beet on a plate, put 1 or 2 slices of apple on top. Lightly dress the greens with some of the dressing (you won't need it all), and place a handful of greens on top of the beets and apple. Top with some crumbled bleu goat cheese, candied walnuts and some fresh ground pepper.