SEARCH
More 1 Photos

Spiralized Roasted Beet Salad with Quince Vinaigrette Recipe

Recipe by:

"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!"
Share To Twitter
  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook10 m
  • Ready In30 m
  • 1Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and grease with nonstick cooking spray.
  • 2Cut beets into spirals using a spiralizer.
  • 3Place 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.
  • 4Bake in the preheated oven, stirring halfway, until softened, about 10 minutes. Let cool completely, 5 to 10 minutes.
  • 5Whisk olive oil, quince vinegar, salt, and pepper together in a small bowl to make dressing.
  • 6Divide 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.
Ingredients
  • 2 servings
  • 635 cals
  • cooking spray
  • 2 beets, peeled
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1/4 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    635
    32%
  • Fat:
    54.4
    84%
  • Carbs:
    28.1
    9%
  • Protein:
    14.6
    29%
  • Cholesterol:
    21
    7%

Based on a 2,000 calorie diet

1 Photos in the recipe
view all photos
You maybe like