Roasted Beet Salad

Makes 6
Prep 15 m
Bake 60 m

Ingredients

Beets:

Dressing:

Salad:

Directions

Beets:

  1. 1 of 1 Heat oven to 425 F. Trim beets and scrub skins. Rub oil over beets and place in a roasting pan. Roast at 425 F for 1 hour, or until just tender when pierced.

Dressing:

  1. 1 of 2 Whisk together vinegar, mustard, honey, salt and pepper. While whisking, add oil in a thin stream.
  2. 2 of 2 Once beets have roasted, remove from oven and cool until you can comfortably handle them. Wrap your hands in plastic, if desired, then cut a thin amount off top of each beet, as well as any extra root. Slip skins from beets, or use a peeler for tougher skin. Cut each beet in half, then each half into 4 wedges. Place wedges in a medium-size bowl and toss with 1/4 teaspoon salt and 1/8 teaspoon pepper and 2 tablespoons of the dressing.

Salad:

  1. 1 of 1 Toss greens, endive and remaining dressing in a large bowl. Top with beets, goat cheese and walnuts.
Nutrition Information for Roasted Beet Salad
Servings Per Recipe: 6
Per Serving: 27 g Fat, total, 31 g carb., 11 g pro., 491 mg sodium, 5 g fiber, 393 kcal cal., 15 mg chol.