Roasted baby beet salad
Unlock the vibrant flavors of roasted baby beets combined with fresh greens and zesty dressing in this delightful salad. Perfect for a light and refreshing meal!
Ingredients:
- 910g 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 the oven to 200 °C. Cut the tops of the beets to half an inch; rinse the beets gently. Place the beets in a shallow baking dish in a single layer; pour some oil over them, mixing gently to cover them evenly. Seal the dish tightly with aluminum foil.
- Roast in the oven at 200 °Cor about 40 minutes or until soft. Then, place them on a cooling rack and allow them to cool for 30 minutes.
- Peel the beets and halve them. Lightly mix the beets with 1/3 cup of Brown Sugar Vinaigrette. Arrange the lettuces on a serving platter. Top them with the beet mixture, Gorgonzola cheese, and pecans; serve with the remaining Brown Sugar Vinaigrette.
Summary:
- Calories: 1738 kcal
- Fat: 125 g
- Protein: 54 g
- Carbs: 120 g
- Potassium: 3938 mg
- Magnesium: 373 mg