Beet Salad Recipe
This roasted beet salad is so easy to prepare. It is earthy, bright, and filled with complimenting flavors and textures!
Prep Time15 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 15 minutes mins
Course: Salad
Cuisine: American
Servings: 4
Calories: 590kcal
- 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
Preheat the oven to 450°F.
Using a large piece of aluminum foil wrap the beats, 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 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 beats 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
Perhaps you have worked with beets, but if not here are a few tips. Wear plastic gloves to keep your hands from getting so stained. Beets will stain anything and everything, cutting boards etc. I made sure I washed the boards as quick as I could. I even used parchment paper to protect my board.
Calories: 590kcal | Carbohydrates: 58g | Protein: 12g | Fat: 37g | Saturated Fat: 6g | Cholesterol: 7mg | Sodium: 274mg | Potassium: 1490mg | Fiber: 6g | Sugar: 40g | Vitamin A: 4003IU | Vitamin C: 148mg | Calcium: 143mg | Iron: 4mg