Oven Roasted Beet Salad
Ingredients
The beets
-
6
medium/large
beets
-
2-3
tbsp
avocado oil
-
generous sprinkle
salt
-
generous sprinkle
pepper
The salad
-
3
cups
baby spinach leaves
-
1
small
white onion
The vinaigrette
-
3
tbsp
extra-virgin olive oil
-
2
tbsp
pure maple syrup
-
1
tbsp
Dijon mustard
-
1
tbsp
apple cider vinegar
-
½
tsp
salt
-
½
tsp
ground black pepper
Optional garnish
Instructions
- Preheat the oven to 400°F.
- Wash the beets and place them in a Dutch oven, drizzle with avocado oil, and sprinkle with salt and pepper.
- Cover the pot and roast in the oven for 60-90 minutes until tender, checking for tenderness after 60 minutes.
- Once cooked, remove the beets and let them cool in the pot until manageable.
- Peel the beets under running water to avoid staining your fingers.
- Cut the peeled beets into bite-sized cubes and let them cool completely if possible.
- In a mixing bowl, combine the cubed beets, baby spinach, and sliced onion.
- Make the vinaigrette by whisking together olive oil, maple syrup, Dijon mustard, apple cider vinegar, salt, and pepper.
- Pour the vinaigrette over the salad and toss gently.
- Serve immediately, garnished with roasted pumpkin seeds if desired.
Nutrition Facts (estimated)
Servings
8
Calories
127
Total fat
8g
Total carbohydrates
11g
Total protein
1g
Sodium
224mg
Cholesterol
0mg
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