Beet Salad Recipe
This roasted Beet Salad is easy to prepare and bursts with the perfect balance of earthy goodness and delightful textures.
Servings: 4
Calories: 547kcal
Ingredients
- 4 medium beets scrubbed and trimmed
- 1/3 c chopped walnuts
- 3 tbsp maple syrup
- 1 (10 oz) package mixed baby salad greens
- 1/2 c frozen orange juice concentrate
- 1/4 c balsamic vinegar
- 1/2 c extra virgin olive oil
- 1 orange peels, sliced and cut into pieces
- 1/4-1/2 c goat cheese crumbles
Instructions
- Preheat the oven to 450°F (230°C).
- Using a large piece of aluminum foil, wrap the beets, whole, with foil. Place on a baking sheet and bake for 1 hour.
- As the beets are baking, you can prep the other ingredients. Place a skillet over medium heat and add the chopped walnuts. Cook them until warm. Just as they are beginning to toast, add the maple syrup. Stir until the walnuts are evenly toasted. Remove them from the heat and set them aside to cool.
- To make the beet salad dressing, add the orange juice concentrate, vinegar, and olive oil to a small bowl and mix together. Set aside.
- When the beets have finished baking, let them cool a bit and use a paper towel to rub off the skin. Cut the beets into cubes.
Assemble the Salad
- Place a helping of salad greens onto 4 individual plates.
- Sprinkle the candied walnuts over the greens.
- Add the cubed beets, orange pieces, and goat cheese to each salad plate.
- Drizzle the salads with the dressing. Enjoy.
Video
Notes
Perhaps you have worked with beets, but if not, here are a few tips. Wear plastic gloves to keep your hands from getting stained. Beets will stain anything and everything, including cutting boards, etc. I made sure I washed the boards as quickly as I could. I even used parchment paper to protect my board.
To STORE Roasted Beet Salad, keep it in an airtight container in the refrigerator for up to 3 days without the salad dressing. The beets will color the lettuce and any cheese you add in.
You can FREEZE your cooked beets to use throughout the year. Spread them out on a cookie sheet to prevent clumping, then place them into a freezer-safe bag once solidified.
Nutrition
Calories: 547kcal | Carbohydrates: 48g | Protein: 11g | Fat: 37g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 21g | Cholesterol: 7mg | Sodium: 273mg | Potassium: 1.316mg | Fiber: 6g | Sugar: 29g | Vitamin A: 3.933IU | Vitamin C: 115mg | Calcium: 135mg | Iron: 4mg
