Roasted Beet Salad
Ingredients
-
4
medium
beets, peeled and cubed
-
4 ½
teaspoons
olive oil, divided
-
to taste
Salt
-
to taste
Pepper
-
1
tablespoon
fresh squeezed orange juice
-
1
tablespoon
fresh squeezed lemon juice
-
1
tablespoon
apple cider vinegar
-
1
teaspoon
honey
-
a pinch
salt
-
a pinch
pepper
-
6
cups
Spring Mix, or other baby greens or spinach lettuce blend
-
2
ounces
crumbled goat cheese
-
8
teaspoons
chopped walnuts
Instructions
- Preheat the oven to 400°F and line a baking sheet with a silicone mat or parchment paper.
- Drizzle the chopped beets with 1 ½ teaspoons of olive oil, stir to coat, and transfer to the baking sheet, spreading them out in a single layer.
- Sprinkle the beets with salt and pepper, then roast in the oven for 40 minutes.
- In a mixing bowl, whisk together the remaining olive oil, orange juice, lemon juice, vinegar, honey, salt, and pepper until well combined.
- To serve, toss 1 ½ cups of greens with a tablespoon of the dressing and place on a plate.
- Top each salad with ¼ of the roasted beets, ½ ounce of goat cheese, and 2 teaspoons of walnuts.
Nutrition Facts (estimated)
Servings
4
Calories
171
Total fat
12g
Total carbohydrates
13g
Total protein
6g
Sodium
0mg
Cholesterol
0mg
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