Red Leaf Lettuce Salad with Golden Beets and Grapes

1 . Stage

Preheat the oven to 400 degrees F (200 degrees C).

2 . Stage

Combine lemon juice, garlic, Dijon mustard, anchovy paste, salt, and pepper for dressing in a bowl. Stream in olive oil, whisking until well combined; set aside.

3 . Stage

Trim off the beets' leafy tops and root ends. Rub each beet with a little olive oil, and season with salt and pepper. Wrap each tightly in a piece of foil and place on a baking sheet.

4 . Stage

Bake beets in the preheated oven until you can easily pierce through the centers with a paring knife, 40 to 45 minutes.

5 . Stage

Remove beets from oven, and allow to cool still wrapped in foil until you can handle them, 10 to 15 minutes. Rub each beet with a paper towel to remove the skin. Set aside to cool, then cut to your preference, either into chunks or slices.

6 . Stage

Tear lettuce leaves into pieces and add to a large bowl along with grapes and red onion. Add beets and give the salad a light stir. Drizzle some of the dressing to your taste, and toss gently until all is well coated. Store any remaining dressing tightly covered in the refrigerator.