Roasted Beet Salad Recipe

Name: Roasted Beet Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 small red beets; 1/2 cup sherry vinegar; 1 teaspoon Dijon mustard; 1/4 teaspoon agave nectar or honey; 1 clove garlic, finely chopped; 1/2 cup walnut oil; 1/4 cup olive oil; Salt and pepper to taste; 1 pound baby spinach, roughly chopped; 5 ounces arugula, roughly chopped; 1/2 cup walnuts, toasted; 4 ounces goat cheese, crumbled

Servings: persons

10 small red beets
1/2 cup sherry vinegar
1 teaspoon Dijon mustard
1/4 teaspoon agave nectar or honey
1 clove garlic, finely chopped
1/2 cup walnut oil
1/4 cup olive oil
Salt and pepper to taste
1 pound baby spinach, roughly chopped
5 ounces arugula, roughly chopped
1/2 cup walnuts, toasted
4 ounces goat cheese, crumbled

1
Heat oven to 400u00b0F. Place beets on a piece of aluminum foil on a baking sheet and make a pouch out of the foil, sealing it tightly. Bake for 40 minutes. Remove from oven and let beets steam for 10 minutes. Open pouch and let beets cool slightly.
2
Meanwhile, whisk together vinegar, mustard, agave nectar or honey, and garlic in a small bowl. Slowly whisk in the oils and season with salt and pepper. Set vinaigrette aside.
3
After beets have cooled enough to handle, remove and discard skins and cut into bite-size pieces. Mix beets with half of vinaigrette, then mix spinach and arugula with the rest of the vinaigrette. Transfer greens to plates and top with beets, walnuts, and goat cheese.

573

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 10 small red beets, 1/2 cup sherry vinegar, 1 teaspoon Dijon mustard, 1/4 teaspoon agave nectar or honey, and more.

Yes, Roasted Beet Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Beet Salad

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