Roasted Beet Salad with Orange Vinaigrette
Colorful roasted beet salad with fresh greens, creamy goat cheese, a sprinkle of nuts, and a bright, tangy orange vinaigrette.
Servings: 6
Calories: 187kcal
Ingredients
Salad
- 4-6 medium beets, assorted colors
- 6 cups beet greens, washed and torn into bite-size pieces
- 1 tablespoon mint, finely chopped
- ¾ cup fresh raspberries
- ¼ cup honey roasted nuts (walnuts, pecans, sunflower seeds, etc.)
- 4 oz goat cheese, sliced or crumbled
Orange Vinaigrette
- 2 tablespoon olive oil
- 2 tablespoon white balsamic vinegar
- 2 tablespoon fresh orange juice
- 1 tablespoon honey
- 1 teaspoon dijon mustard
- 1 teaspoon fresh orange zest
- ⅛ teaspoon table salt
- ⅛ teaspoon black pepper
Instructions
- Preheat oven to 300°F. Divide beets into colors. 1 color is ok too!
- Make aluminum foil packets for each color of beets to keep the colors from running together. Place beets into foil packets and place them on a sheet pan. Roast for 2-2.5 hours, or until the beets are tender.
- Remove the pan from the oven and let the beets cool for 15 minutes. Let the beets cool in the packets, which helps loosen the skins for easy peeling. Once cooled, gently rub the skins off the beets by hand, then trim away the roots and tops. Slice and place into airtight containers in the fridge to finish cooling.
- Wash beet greens thoroughly and remove tough stems. Tear leaves into bite-sized pieces. Set aside.
- Place all dressing ingredients in a glass jar and shake to combine. Refrigerate until ready to use.
- 15-30 minutes before serving, toss the beet greens with ¼ cup of dressing. Arrange greens on a serving dish.
- Top greens with mint, sliced beets, raspberries, goat cheese, and nuts. Drizzle remaining dressing over salad just before serving. Enjoy!
Notes
- Use a combination of red beets, golden beets, and candy (chioggia) beets for a colorful salad. Cooking times will vary depending on the size of the beets, so check for tenderness as they roast. Use a variety of beet colors for a visually stunning beet salad.
- Roast beets low and slow to maintain their natural sweetness and prevent burning. Letting beets cool in their foil packets helps loosen the skins for easy peeling.
- Any tender leafy greens will work if your beet greens aren't salad-ready quality. Try kale, Swiss chard, spinach, or arugula. Remove tough stems and tear the leaves into bite-size pieces.
- Creamy goat cheese adds richness, but feta cheese can be used as a tangy alternative.
- A bright, tangy dressing with orange juice, olive oil, and honey. White balsamic vinegar can be swapped for apple cider vinegar or red wine vinegar, and Dijon mustard can be replaced with whole-grain mustard.
Nutrition
Calories: 187kcal | Carbohydrates: 18g | Protein: 6g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 9mg | Sodium: 300mg | Potassium: 610mg | Fiber: 5g | Sugar: 12g | Vitamin A: 2680IU | Vitamin C: 23mg | Calcium: 96mg | Iron: 2mg
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