Spiralized Roasted Beet Salad with Quince Vinaigrette recipe

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Ingredients

cooking spray
2 beets, peeled
¼ teaspoon salt
⅛ teaspoon ground black pepper
¼ cup olive oil
3 tablespoons quince vinegar, or more to taste
salt and ground black pepper to taste
1 (12 ounce) bag spring salad mix
2 ounces blue cheese, crumbled
2 ounces chopped walnuts
2 tablespoons fresh snipped chives

Nutrition Info

635.1 calories
carbohydrate: 28.1 g
cholesterol: 21.3 mg
fat: 54.4 g
fiber: 8 g
protein: 14.6 g
saturatedFat: 10.9 g
servingSize: -
sodium: 894.6 mg
sugar: 18.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and grease with nonstick cooking spray.

  2. Cut beets into spirals using a spiralizer.

  3. Place beet spirals in a bowl, add 1/4 teaspoon salt and 1/8 teaspoon black pepper and toss to combine. Spread out on the prepared baking sheet.

  4. Bake in the preheated oven, stirring halfway, until softened, about 10 minutes. Let cool completely, 5 to 10 minutes.

  5. Whisk olive oil, quince vinegar, salt, and pepper together in a small bowl to make dressing.

  6. Divide spring salad mix between 2 plates. Top with cooled beet spirals. Scatter blue cheese, chopped walnuts, and chives over the beets. Drizzle dressing on top.

Recipe Yield

2 servings

Recipe Note

Great salad for lunch or dinner! Spiralizing the beets makes for a quicker cooking time. Use any flavored vinegar of your choice - dark berry or fig vinegar make great options!

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