Noshing Roasted Beet Salad
Recipe: #24487
July 24, 2016
Categories: Salads, Vegetable Salad, Cheese, Blue, Beet, July 4th Labor Day, Oven Roast, Gluten-Free, High Fiber, No Eggs, Vegetarian, more
"Sadly beets are an overlooked vegetable, but here in this recipe they deserve to be in a place of honor as this salad is awakened with a reduced balsamic dressing that is flavored with cinnamon, pepper flakes, allspice, and cayenne which it is then topped with blue cheese and toasted pecans; it all pares excellently with the beets and transforms this salad into something that all can enjoy. Though wilted greens add extra flavor and color to this salad, I have not added it to the ingredients listing as it is up to your choice. Personally, I would enjoy it with either arugula or baby spinach or a combination thereof."
Original is 6 servings
Ingredients
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- FOR DRESSING
Nutritional
- Serving Size: 1 (282.3 g)
- Calories 188.8
- Total Fat - 8.1 g
- Saturated Fat - 1.4 g
- Cholesterol - 3.5 mg
- Sodium - 220.7 mg
- Total Carbohydrate - 24.4 g
- Dietary Fiber - 5.6 g
- Sugars - 18.5 g
- Protein - 6.4 g
- Calcium - 104.8 mg
- Iron - 2.1 mg
- Vitamin C - 8.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 425-degrees Fahrenheit.
Step 2
Toss beets in olive oil to coat. Place beets on a sheet tray and roast until tender (approximately 35 - 45 minutes, let cool.
Step 3
Meanwhile, in a small saucepan reduce the balsamic vinegar over medium heat until reduced to 1/3 cup. Remove from heat; add the red pepper flakes, cinnamon, allspice, and cayenne. Stir to combine and release flavors.
Step 4
Once beets have been cooled, peel and cut beets into wedges.
Step 5
Place 4 - 5 wedges on a plate and sprinkle with the toasted pecans and blue cheese on top.
Step 6
Drizzle with the reduced balsamic vinegar dressing over the top.
Step 7
Wilted greens add nice color and flavor.
Step 8
This salad can be made up to a day in advance.
Tips
No special items needed.
3 Reviews
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