Lunch: Roasted Baby Beet Salad Recipe | MyRecipes
Trim the tops, but leave part of the stems to ensure the colorful pigment remains inside the beet during roasting.
Ingredients
2 pounds assorted baby beets with tops
1 tablespoon olive oil
Brown Sugar Vinaigrette
5 cups loosely packed baby lettuces
1 cup crumbled Gorgonzola cheese
1 cup lightly salted roasted pecan halves
Instructions
Preheat oven to 400 °. Trim beet tops to 1/2 inch; gently wash beets. Place beets in a single layer in a shallow baking pan; drizzle with oil, tossing gently to coat. Cover pan tightly with aluminum foil.
Bake at 400 ° for 40 minutes or until tender. Transfer to a wire rack, and let cool 30 minutes.
Peel beets, and cut in half. Gently toss beets with 1/3 cup Brown Sugar Vinaigrette. Arrange lettuces on a serving platter. Top with beet mixture, Gorgonzola cheese, and pecans; serve with remaining Brown Sugar Vinaigrette.
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Nutrition Facts
Serving Size: 6
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
