Roasted Beet Salad with Cocoa Vinaigrette Recipe

Name: Roasted Beet Salad with Cocoa Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1/4 teaspoon salt; 1/4 teaspoon ground black pepper; 6 small beets, washed and peeled; 1 (5-ounce) bag spring mix salad greens; 2 oranges, peeled and sectioned; 1/2 cup chopped toasted walnuts; 1/2 cup crumbled goat cheese; 1/3 cup thinly sliced red onion; 1/2 cup cacao nibs; Cocoa Vinaigrette, recipe follows; 1/4 cup red wine vinegar; 1 teaspoon unsweetened cocoa powder; 1/2 teaspoon sugar; 1/4 teaspoon salt; 1/4 teaspoon ground black pepper; 1/4 cup olive oil

Servings: persons

2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
6 small beets, washed and peeled
1 (5-ounce) bag spring mix salad greens
2 oranges, peeled and sectioned
1/2 cup chopped toasted walnuts
1/2 cup crumbled goat cheese
1/3 cup thinly sliced red onion
1/2 cup cacao nibs
Cocoa Vinaigrette, recipe follows
1/4 cup red wine vinegar
1 teaspoon unsweetened cocoa powder
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup olive oil

1
Preheat the oven to 350 degrees F.
2
In a small bowl, combine the olive oil, salt, and pepper.
3
Brush the beets with the olive oil mixture, then wrap them in aluminum foil and arrange on a baking sheet.
4
Bake until fork tender, about 1 hour and 15 minutes.
5
Remove from the oven and let cool in the foil.
6
Slice the beets and set aside.
7
Evenly divide the salad greens, orange sections, walnuts, goat cheese, red onion, and beets between 4 salad plates.
8
Top each salad with 2 tablespoons of cacao nibs.
9
Drizzle with Cocoa Vinaigrette just before serving.
10
In a small bowl, add the vinegar, cocoa powder, sugar, salt, and pepper and whisk until smooth.
11
Slowly add the oil, whisking constantly, until blended.

391

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 17 ingredients. The key ingredients include: 2 tablespoons olive oil, 1/4 teaspoon salt, 1/4 teaspoon ground black pepper, 6 small beets, washed and peeled, and more.

Yes, Roasted Beet Salad with Cocoa Vinaigrette 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 with Cocoa Vinaigrette

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