Roasted Baby Beet Salad
Brighten up your table with this vibrant Roasted Baby Beet Salad, a celebration of earthy flavors and fresh ingredients. Tender, caramelized baby beets are roasted to perfection, their natural sweetness complemented by a tangy citrus vinaigrette made with orange and lemon juice, honey, and Dijon mustard. This salad is a textural delight, featuring a bed of crisp mixed greens topped with creamy crumbled goat cheese and crunchy toasted walnuts. Perfect as an elegant starter or a light main course, the dish is as visually stunning as it is delicious. Ready in just an hour and serving four, this healthy and flavorful recipe is perfect for showcasing seasonal produce. Whether you're hosting a dinner party or looking for a nutritious lunch option, this roasted beet salad will surely impress.
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Recipe Information
Ingredients
- 8 whole baby beets
- 2 tablespoons olive oil
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 4 cups mixed salad greens
- 0.5 cups goat cheese, crumbled
- 0.25 cups walnuts, toasted
- 2 tablespoons orange juice, freshly squeezed
- 1 tablespoon lemon juice, freshly squeezed
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 3 tablespoons extra virgin olive oil
Instructions
Preheat your oven to 400°F (200°C).
Rinse and scrub the baby beets under cold water to remove any dirt. Trim the greens, leaving about 1 inch of stems attached.
Place the beets on a sheet of aluminum foil, drizzle them with 2 tablespoons of olive oil, and sprinkle with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper. Wrap them tightly in the foil to create a sealed packet.
Roast the beets in the preheated oven for 40-45 minutes, or until they can be easily pierced with a fork.
While the beets are roasting, prepare the vinaigrette. In a small bowl, whisk together the orange juice, lemon juice, honey, Dijon mustard, and a pinch of salt and pepper. Gradually whisk in the extra virgin olive oil until the dressing is emulsified. Set aside.
Once the beets are done roasting, allow them to cool slightly. Use a paper towel to rub off the skins, which should easily slip away. Cut the beets into halves or quarters, depending on their size.
In a large bowl, toss the mixed salad greens with half of the prepared vinaigrette.
Divide the dressed greens among four serving plates. Arrange the roasted beets on top of the greens.
Sprinkle the crumbled goat cheese and toasted walnuts over the salad.
Drizzle the remaining vinaigrette over each plate, and season with additional salt and pepper to taste, if desired.
Serve immediately and enjoy your fresh and flavorful Roasted Baby Beet Salad!
Nutrition Facts
Calories |
1492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.5 g | 152% | |
| Saturated Fat | 29.5 g | 148% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 2425 mg | 105% | |
| Total Carbohydrate | 83.6 g | 30% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 56.8 g | ||
| Protein | 39.5 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 358 mg | 28% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 2815 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
