Roasted Beet Salad
Servings 4
Equipment
- Small Baking Sheet
Ingredients
Roasted Beet Salad
- 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
Instructions
- Preheat the oven to 375 degrees. Scrub and trim the ends of the beets, then cut them into quarters and place the yellow beets on a piece of tin foil and the red beets on another piece of foil.
- Drizzle some 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 the link up above 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 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.