Roasted Beet Salad
Roasted beet salad is as delicious as it is colorful! You will love the bright, yet earthy flavors combined with the tangy balsamic vinaigrette.
Prep Time1 hour hr 30 minutes mins
Total Time1 hour hr 30 minutes mins
Course: Salad
Cuisine: American
Keyword: Beet Salad
Servings: 6
Calories: 392kcal
Author: Erica Walker
- 3 red beets
- 3 golden beets
- olive oil
- sea salt and pepper to taste
- 3 cups arugula (or Spring salad mix)
- 1/4 cup goat cheese (or Feta cheese)
- 1/2 pear
- 4 ounces prosciutto (or to taste)
- 1/3 cup pecans (plain or praline)
- 1/4 cup sunflower seed and dried cranberry mix (I used the organic salad mix topping from Costco)
- balsamic vinaigrette (to taste)
Preheat oven to 400-degrees F. Rinse beets and cut off the leafy stems and bottoms so they sit flat.
Place each beet on a piece of aluminum foil and drizzle with enough olive oil to cover the beet. Sprinkle with a little salt and pepper to taste and wrap tightly with the foil.
Bake in the preheated oven for 60-90 minutes or until fork-tender. If you pull it out and it's not soft enough, simply re-wrap and return to the oven until done.
Remove beets from the oven and allow to cool until cool enough to handle. Using gloves, rub the tough skin away from the beet. It should come off easily. It also helps to do this under running cold water. Place in a bowl and refrigerate until ready to serve.
When completely cool, cut the beets into wedges, cubes, or slices.
In a large bowl, toss arugula and/or baby greens with a little balsamic vinaigrette. Keep the greens in the bowl or transfer to a serving platter. Arrange beets over the top then add sliced pear, goat cheese, prosciutto and top with pecans (or walnuts).
Add a little drizzle of balsamic vinaigrette (or a reduced balsamic vinegar) over the top if desired before serving.
For the Balsamic Vinaigrette
Place all the ingredients in a pint-sized jar, cover tightly with the lid, and shake until well mixed.You can also blend all the ingredients in a blender or whisk them together in a bowl before adding to the jar. To store, refrigerate in the sealed jar for up to 2 weeks.
Calories: 392kcal | Carbohydrates: 21g | Protein: 6g | Fat: 32g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 426mg | Potassium: 415mg | Fiber: 4g | Sugar: 16g | Vitamin A: 376IU | Vitamin C: 6mg | Calcium: 56mg | Iron: 2mg