Warm Roasted Beet Salad

Total Time:Prep: 30 min. Bake: 40 min.

Recipe by Jill Anderson

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 12, 2022

This recipe lets beets shine. It's a hearty main dish salad that is beautiful on the plate, too. If I have it, I like to use hazelnut oil in this salad.—Jill Anderson, Sleepy Eye, Minnesota

TEST KITCHEN APPROVED

Warm Roasted Beet Salad

Contest Winner
Add your review
Yield:6 servings
Prep:30 min
Cook:40 min
Save Saved Saving print

Ingredients

  • 8 fresh beets
  • Cooking spray
  • 1-1/2 cups orange juice
  • 1 shallot, chopped
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
  • 1/2 teaspoon grated orange zest
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 6 cups fresh arugula or baby spinach
  • 3 tablespoons crumbled blue cheese
  • 3 tablespoons chopped hazelnuts, toasted
Text Ingredients
Shop Recipe

Directions

  1. 1
    Scrub and peel beets. Cut into wedges; place on a baking sheet coated with cooking spray. Spritz beets with additional cooking spray until coated. Bake at 350° for 40-50 minutes or until tender, turning occasionally.
  2. 2
    Meanwhile, for dressing, heat orange juice over medium heat in a small saucepan. Bring to a boil. Reduce heat; simmer, uncovered, until liquid is syrupy and reduced to about 1/3 cup. Remove from heat. Whisk in next 7 ingredients. Set aside to cool.
  3. 3
    Just before serving, place arugula in a large bowl. Drizzle with 1/4 cup dressing; toss to coat. Divide mixture among 6 salad plates. Place beets in the same bowl; add remaining dressing and toss to coat. Arrange on plates. Sprinkle salads with blue cheese and hazelnuts.

Nutrition Facts

1 serving: 147 calories, 8g fat (2g saturated fat), 3mg cholesterol, 167mg sodium, 17g carbohydrate (12g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 fat, 1/2 fruit.
Loading Popular in the Community
Loading Reviews