Butterhead Salad with Spring Peas Recipe

Butterhead Salad with Roasted Beets | farmgirlgourmet.com

Butterhead Salad with Spring Peas Recipe

This Butterhead Salad with Spring Peas is fresh, colorful, and perfect for spring. With roasted beets, eggs, olives, and a sriracha balsamic vinaigrette, it’s a vibrant seasonal dish.

Prep Time 15

Cook Time 40

Total Time 55

Servings Servings

Author Heather

Ingredients

Roasted Beets

2 small fresh beets quartered
2 tsp olive oil
salt and pepper to taste

Salad Assembly

1 head butter lettuce cut or torn into bite sized pieces
½ cup peas fresh or frozen, thawed
4 hard boiled eggs quartered
½ cup grape tomatoes sliced in half
1 small carrot scraped and finely grated
12 whole black olives such as Kalamata
⅛ cup cilantro leaves

Vinaigrette

2 tbsp balsamic vinegar
3 tbsp red wine vinegar
⅓ cup extra virgin olive oil
3 garlic cloves minced
1 tbsp sriracha or other hot sauce, optional
2 tsp honey or maple syrup
1 tsp black pepper
1 tsp kosher salt

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Instructions

Preheat the oven to 425ºF. Place quartered beets on a small baking sheet and drizzle with the 2 teaspoons olive oil. Lightly salt and pepper. Cover tightly with aluminum foil and roast for 35-40 minutes, or until a fork pierces the beets easily. Allow to cool until you can handle the beets and slip off the outer skin off using a paper towel. Set aside.
On 2 medium plates, arrange the lettuce. Divide the remaining ingredients (peas through cilantro) among the 2 plates. Add the cooled beets.
In a small mason jar, add all of the vinaigrette ingredients and shake vigorously to combine. Drizzle desired amount of dressing over the salad and serve immediately.

Notes

Tips for Storing

Store undressed salad in an airtight container in the refrigerator for up to 2 days.
Keep the vinaigrette in a sealed jar in the fridge for up to 1 week. Shake before using.
Add eggs right before serving for the freshest presentation.
If using frozen peas, only thaw what you need to avoid mushiness.

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