Roasted Beet Salad
User Reviews
5.0
12 reviews
Excellent
Roasted Beet Salad
Report
Roasted beet salad is as delicious as it is colorful! You will love the bright, yet earthy flavors combined with the tangy balsamic vinaigrette.
Share:
Ingredients
- 3 red beets
- 3 golden beets
- olive oil
- sea salt and pepper to taste
- 3 cups arugula (or Spring salad mix)
- 1/4 cup goat cheese (or Feta cheese)
- 1/2 pear
- 4 ounces prosciutto (or to taste)
- 1/3 cup pecans (plain or praline)
- 1/4 cup sunflower seed and dried cranberry mix (I used the organic salad mix topping from Costco)
- balsamic vinaigrette (to taste)
Balsamic Vinaigrette
- 1/2 cup extra virgin olive oil
- 1/2 cup balsamic vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 1 clove garlic
- 1/2 teaspoon salt
- black pepper (to taste)
Instructions
- Preheat oven to 400-degrees F. Rinse beets and cut off the leafy stems and bottoms so they sit flat.
- Place each beet on a piece of aluminum foil and drizzle with enough olive oil to cover the beet. Sprinkle with a little salt and pepper to taste and wrap tightly with the foil.
- Bake in the preheated oven for 60-90 minutes or until fork-tender. If you pull it out and it's not soft enough, simply re-wrap and return to the oven until done.
- Remove beets from the oven and allow to cool until cool enough to handle. Using gloves, rub the tough skin away from the beet. It should come off easily. It also helps to do this under running cold water. Place in a bowl and refrigerate until ready to serve.
- When completely cool, cut the beets into wedges, cubes, or slices.
- In a large bowl, toss arugula and/or baby greens with a little balsamic vinaigrette. Keep the greens in the bowl or transfer to a serving platter. Arrange beets over the top then add sliced pear, goat cheese, prosciutto and top with pecans (or walnuts).
- Add a little drizzle of balsamic vinaigrette (or a reduced balsamic vinegar) over the top if desired before serving.
For the Balsamic Vinaigrette
- Place all the ingredients in a pint-sized jar, cover tightly with the lid, and shake until well mixed.You can also blend all the ingredients in a blender or whisk them together in a bowl before adding to the jar. To store, refrigerate in the sealed jar for up to 2 weeks.
Nutrition Information
Show Details
Calories
392kcal
(20%)
Carbohydrates
21g
(7%)
Protein
6g
(12%)
Fat
32g
(49%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
5g
Monounsaturated Fat
19g
Trans Fat
1g
Cholesterol
17mg
(6%)
Sodium
426mg
(18%)
Potassium
415mg
(12%)
Fiber
4g
(16%)
Sugar
16g
(32%)
Vitamin A
376IU
(8%)
Vitamin C
6mg
(7%)
Calcium
56mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 392 kcal
% Daily Value*
| Calories | 392kcal | 20% |
| Carbohydrates | 21g | 7% |
| Protein | 6g | 12% |
| Fat | 32g | 49% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 1g | 50% |
| Cholesterol | 17mg | 6% |
| Sodium | 426mg | 18% |
| Potassium | 415mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 16g | 32% |
| Vitamin A | 376IU | 8% |
| Vitamin C | 6mg | 7% |
| Calcium | 56mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
Other Recipes
You'll Also Love
