Roasted Beet Salad recipes
Ingredients:
For the Salad:
4 medium beets, peeled and cut into wedges
2 tablespoons olive oil
Salt and black pepper to taste
4 cups mixed salad greens (e.g., arugula, spinach, and/or baby greens)
1/4 cup crumbled goat cheese or feta cheese
1/4 cup toasted pecans or walnuts
1/4 cup thinly sliced red onion
1/2 cup cooked quinoa (optional for added protein)
Fresh herbs (e.g., parsley or basil) for garnish
For the Dressing:
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon honey or maple syrup
Salt and black pepper to taste
Directions:
Roast the Beets:
Preheat your oven to 400°F (200°C).
Place the beet wedges on a baking sheet and drizzle with olive oil. Season with salt and black pepper.
Toss to coat and spread the beets out in a single layer.
Roast for 30-40 minutes, or until beets are tender when pierced with a fork, turning once halfway through cooking.
Remove from the oven and let cool slightly.
Prepare the Dressing:
In a small bowl or jar, whisk together olive oil, balsamic vinegar, Dijon mustard, honey or maple syrup, salt, and black pepper until well combined.
Assemble the Salad:
In a large bowl, toss the mixed salad greens with a small amount of dressing.
Arrange the roasted beets on top of the greens.
Sprinkle crumbled goat cheese or feta cheese, toasted pecans or walnuts, and sliced red onion over the salad.
Add quinoa if using for extra protein.
Serve:
Drizzle additional dressing over the salad if desired.
Garnish with fresh herbs and serve immediately.
Prep Time: 15 minutes
Cook Time: 30-40 minutes
Total Time: Approximately 50-60 minutes
Servings: 4
Calories: Approximately 250-300 kcal per serving (varies with toppings and cheese)
