Spiralized Roasted Beet Salad with Quince Vinaigrette

Spiralized Roasted Beet Salad with Quince Vinaigrette

by Gavin Fisher 1 year ago
4.5 (2)
10 minutes
635.1 kcal
28.1 g carbs
Description

Great salad for lunch or dinner! Spiralizing the beets makes for a quicker cooking time. Use any flavored vinegar of your choice - dark berry or fig vinegar make great options!

Ingredients
  • cooking spray
  • 2 beets, peeled
  • ¼ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • ¼ cup olive oil
  • 3 tablespoons quince vinegar, or more to taste
  • salt and ground black pepper to taste
  • 1 (12 ounce) bag spring salad mix
  • 2 ounces blue cheese, crumbled
  • 2 ounces chopped walnuts
  • 2 tablespoons fresh snipped chives
Directions
  1. 1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and grease with nonstick cooking spray.
  2. 2. Cut beets into spirals using a spiralizer.
  3. 3. Place beet spirals in a bowl; add 1/4 teaspoon salt and 1/8 teaspoon black pepper and toss to combine. Spread out on the prepared baking sheet.
  4. 4. Bake in the preheated oven, stirring halfway, until softened, about 10 minutes. Let cool completely, 5 to 10 minutes.
  5. 5. Whisk olive oil, quince vinegar, salt, and pepper together in a small bowl to make dressing.
  6. 6. Divide spring salad mix between 2 plates. Top with cooled beet spirals. Scatter blue cheese, chopped walnuts, and chives over the beets. Drizzle dressing on top.
Nutrition Facts
serving: 2 servings
calories: 635.1 kcal
carbohydrates: 28.1 g
protein: 14.6 g
saturated fat: 10.9 g
cholesterol: 21.3 mg
sodium: 894.6 mg
fiber: 8 g
sugar: 18.2 g