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Spiralized Roasted Beet Salad with Quince Vinaigrette
Spiralized Roasted Beet Salad with Quince Vinaigrette
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Vibrant spring mix salad with spiralized roasted beets, tangy blue cheese, crunchy walnuts, and fruity quince vinaigrette.
Ingredients:
  • 2 beets, peeled
  • 0.25 teaspoon salt
  • 0.125 teaspoon ground black pepper
  • 0.25 cup olive oil
  • 3 tablespoons quince vinegar, or more to taste
  • salt and ground black pepper to taste
  • 1 (12 ounce) bag spring salad mix
  • 2 ounces blue cheese, crumbled
  • 2 ounces chopped walnuts
  • 2 tablespoons fresh snipped chives
Instructions:
  • Preheat the oven to a toasty 400 degrees F (200 degrees C), then cover a baking sheet with aluminum foil and give it a quick spritz of nonstick cooking spray.
  • Spiralize beets using a spiralizer.
  • In a mixing bowl, combine beet spirals with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper, ensuring all pieces are coated evenly. Transfer the seasoned beet spirals to the prepared baking sheet.
  • Place in the oven and give it a stir halfway through cooking until soft, approximately 10 minutes. Allow it to cool fully for 5 to 10 minutes before serving.
  • Combine the olive oil, quince vinegar, salt, and pepper in a small bowl and whisk until the dressing is well blended.
  • Split the spring salad mix evenly between 2 plates. Add the cooled beet spirals on top. Sprinkle blue cheese, chopped walnuts, and chives over the beets. Drizzle the dressing over everything.

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