Warm Roasted Beet Salad – a delicious recipe with beets, Cooking spray, orange juice, shallot, olive oil, balsamic vinegar. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Scrub and peel beets. Cut into wedges; place on a
2
coated with cooking spray. Spritz beets with additional cooking spray until coated. Bake at 350u00b0 for 40-50 minutes or until tender, turning occasionally.
3
Meanwhile, for dressing, heat orange juice over medium heat in a small saucepan. Bring to a boil. Reduce heat; simmer, uncovered, until liquid is syrupy and reduced to about 1/3 cup. Remove from heat. Whisk in next 7 ingredients. Set aside to cool.
4
Just before serving, place arugula in a large bowl. Drizzle with 1/4 cup dressing; toss to coat. Divide mixture among 6 salad plates. Place beets in the same bowl; add remaining dressing and toss to coat. Arrange on plates. Sprinkle salads with blue cheese and hazelnuts.
137
kcal
Calories
11
g
Fat
5
g
Carbs
4
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 8 fresh beets, Cooking spray, 1-1/2 cups orange juice, 1 shallot, chopped, and more.
Yes, Warm 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.
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