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Roasted Beet Salad
Roasted Beet Salad
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Prep Time:
15 minutes
Total Time:
1 hour 25 minutes
Elevate salad with roasted beets, juicy oranges, goat cheese, and homemade vinaigrette.
Ingredients:
  • 1 1/2 lb small beets (1 1/2 to 2 inches in diameter)
  • 1 tablespoon olive or vegetable oil
  • 4 cups bite-size pieces mixed salad greens
  • 1 medium orange, peeled, sliced
  • 1/2 cup walnut halves, toasted, coarsely chopped
  • 1/4 cup crumbled chèvre (goat) cheese (1 oz)
  • 1/2 cup Fresh Herb Vinaigrette Dressing
Instructions:
  • Preheat your oven to 425°F. Trim the greens from the beets, leaving a 1/2-inch stem. Thoroughly wash the beets and keep them whole with the root ends intact. Arrange the beets in a 13x9-inch pan without greasing it, then generously drizzle with oil. Roast uncovered for approximately 40 minutes until tender.
  • Peel beets under cold running water and let them cool for about 30 minutes. Slice peeled beets, cutting off the root ends, then halve each slice.
  • Divide salad greens among 4 plates. Layer with beets, orange slices, walnuts, and cheese. Drizzle with dressing before serving.

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