Snack

Roasted Beet Salad is for Snack.

Roasted Beet Salad takes 10 minutes to prepare.

Roasted Beet Salad takes several minutes to cook.

Roasted Beet Salad makes 1 servings.

The ingredients for Roasted Beet Salad are:

1 pound red and golden baby beets, trimmed
1/8 tsp.salt
1/8 tsp pepper
2 cups firmly packed baby arugula
2 cups firmly packed spring mix salad greens
2 oz. goat cheese
Dressing:
2 Tbsp. orange juice
1 Tbsp white wine vinegar
1/8 tsp. salt
1/8 tsp pepper
1/4 tsp sugar
2 Tbsp. extra-virgin olive oil

Here is how you make Roasted Beet Salad:

Wash all vegetables before beginning.Heat oven to 400 degrees F. Divide whole beets between two sheets of foil on a rimmed baking pan. Make a pouch out of each sheet of foil and seal. Roast in oven for 40 minutes.Beets are done if they are easily pierced with a knife. Let them cool for 10 minutes.Prepare dressing: Combine O.J., vinegar, salt, pepper and sugar. Slowly whisk in olive oil until well combined.Rub skins off beets and cut them into wedges. In medium bowl, toss beets w/1Tbsp. dressing. Assemble salad. In a large bowl, toss salad greens wremaining salt n pepper. Add beets and remaining dressing. Toss gently to combine. Top w/goat cheese and serve.Serving Size: 8 half cup servingsNumber of Servings: 1Recipe submitted by SparkPeople user JMPENNY.

The nutritional information for Roasted Beet Salad is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 595.1

• Total Fat: 40.7 g
• Cholesterol: 26.1 mg
• Sodium: 1,370.0 mg
• Total Carbs: 41.5 g
• Dietary Fiber: 9.5 g
• Protein: 19.3 g