Roasted Beet Salad

Ingredients

• Beet
• Goat cheese
• Walnuts

Dressing

• Orange vinaigrette

See recipe card for quantities.

Substitutions

Variations

Equipment

• Sheet pan
• Salad platter
• Colander
• Oil and vinegar dispensers
• Knife
• Cutting board

Storage

Store in the refrigerator in an airtight container for 2-3 days.

This dish is not freezer friendly.

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📖 Recipe

Roasted Beet Salad

Jami Powell

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Prep Time 10 mins

Cook Time 1 hr

Course Lunch

Cuisine American

Servings 2

Ingredients

  

• 1 Beet
• 1-2 tablespoon Goat cheese
• 1-2 tablespoon Walnuts

Dressing

• Orange vinaigrette dressing

Instructions

 

• Preheat the oven to 425 degrees. *Note – I used one beet for this recipe.
• Cut stem off of the beet.
• Wrap beet in foil and place in the oven for 45-60minutes, or until fork tender.
• Remove beet and place in an ice bath to cool for 1-2 minutes. Peel the beet using gloves or a paper towel to protect your hands. Slice.
• Plate and serve chilled with micro greens, walnuts, goat cheese, and orange vinaigrette dressing.

Notes

Notes: Rubber gloves are helpful to prevent your hands from being stained while peeling beets.

Keyword beet, beet salad, roasted beets

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