Appetizers / Soups / Salads

Roasted beet salad with Light Orange-Thyme vinaigrette takes several minutes to prepare.

Roasted beet salad with Light Orange-Thyme vinaigrette takes several minutes to cook.

Roasted beet salad with Light Orange-Thyme vinaigrette makes 2 servings.

The ingredients for Roasted beet salad with Light Orange-Thyme vinaigrette are:

2 - Medium sized Beets
2 TBSP - Pecans, toasted
2 TBSP - Goat cheese, crumbled
2 tsp - Fresh chives, sliced

LIGHT ORANGE-THYME VINAIGRETTE (makes about 6 oz)
1TBSP - Dijon Mustard
1 TBSP - Rice Vinegar
1/4 Cup - Orange Juice
1 tsp - Fresh thyme, chopped
1/4 tsp - Garlic Powder
1/4 tsp - Onion powder
1/4 Cup - Extra Virgin Olive Oil

Here is how you make Roasted beet salad with Light Orange-Thyme vinaigrette:

Serving Size:?2To make the vinaigrette: Place all ingredients, except the olive oil in to a small bowl. Add the olive oil, slowly, while whisking until everything is well incorporated. Cover and refrigerate until ready to use.1. Preheat the oven to 400 F - Wash and trim the beets, removing all stems completely.2. Wrap the beets (completely) in aluminum foil3. Put them in the oven for about 40 minutes. You should be able to easily pierce them with a knife.4. Remove from the oven and cool at room temperature, at least 25 minutes. 5. Remove beets from foil. Peel off all skin, using a paring knife.6. Slice, dice or chop, whatever you prefer. 7. Toast the pecans in an oven or dry pan on the stove top. Keep an eye on them, they toast quickly! (about 1-2 minutes)8. Toss beets in about 2 Tbsp of vinaigrette.9. Top with pecans, goat cheese and chives.

The nutritional information for Roasted beet salad with Light Orange-Thyme vinaigrette is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 193.0

• Total Fat: 13.6 g
• Cholesterol: 5.0 mg
• Sodium: 171.2 mg
• Total Carbs: 15.5 g
• Dietary Fiber: 4.6 g
• Protein: 5.0 g