Spiralized Roasted Beet Salad with Quince Vinaigrette

Name: Spiralized Roasted Beet Salad with Quince Vinaigrette recipe
Prep time: 15 min
Cook time: 10 min
Yield: 2 servings
Cuisine: Global
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

by Gavin Fisher 1 year ago

4.5 (2)

10 minutes

635.1 kcal

28.1 g carbs

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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. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and grease with nonstick cooking spray.
2. Cut beets into spirals using a spiralizer.
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. Bake in the preheated oven, stirring halfway, until softened, about 10 minutes. Let cool completely, 5 to 10 minutes.
5. Whisk olive oil, quince vinegar, salt, and pepper together in a small bowl to make dressing.
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.