Roasted Beet Salad

This beautiful roasted beet salad is loaded with tender beets, juicy mandarin oranges, apples, red onions, goat cheese, pepitas, pomegranate seeds, and candied walnuts then tossed with a delicious tangy vinaigrette.  I served this tasty roasted beet salad with a piping hot bowl of potato leek soup and some freshly baked rustic bread.

Roasted Beet Salad

Ingredients:

• 1 yellow beet, washed & quartered
• 1 red beet, washed & quartered
• 2 tsp olive oil, divided
• 4 cups mixed baby greens
• 1 cup baby arugula
• 1-2 small mandarin oranges, peeled & segmented, to taste
• ¼ small sweet apple, sliced thinly
• ¼ small red onion, sliced thinly **Soak slices in ice water for 10 minutes if they are too strong in flavor; towel dry
• 3 tbsp goat cheese crumbles
• 2 tbsp pomegranate arils
• 2 tbsp toasted pepita seeds **Pumpkin seeds
• 2 tbsp candied pecans, coarsely chopped
• Freshly cracked black pepper, to taste
• Fran’s vinaigrette **Click the link up above for the recipe

How to Make a Roasted Beet Salad

Preheat the oven to 375 degrees. Scrub and trim the ends of the beets then cut into quarters and place the yellow beets on a piece of tin foil and the red beets on another piece of tin foil.

Drizzle a little bit of olive oil on the beets then wrap them in a foil packet.

Place the packets on a small baking sheet then roast for 60-70 minutes, or until fork-tender.  Open the foil packets and let them cool.

While the beets are roasting, prepare Fran’s vinaigrette – Click this link for the recipe.  Set aside to allow flavors to mingle.

Once the roasted beets are cool enough to handle, peel and slice them.

Expect/Want Leftovers?

Layer the mixed greens and arugula on a serving plate then top with roasted beets, mandarin orange segments, apple slices, red onion, goat cheese crumbles, toasted pepitas, pomegranate seeds, and candied walnuts on top. Season with freshly cracked black pepper, to taste. Serve the vinaigrette on the side.

Don’t Expect/Want Leftovers?

Layer all of the salad ingredients starting with the greens and arugula in a large serving bowl followed by the other ingredients. Drizzle with the desired amount of vinaigrette, to taste, and toss until evenly coated. Season with freshly cracked black pepper, to taste.

Serve the roasted beet salad immediately. Enjoy.