• 6servings
  • 70minutes
  • 147calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, E
MineralsNatrium, Chromium, Manganese, Silicon, Calcium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 8 whole fresh beets

  2. Cooking spray

  3. 1-1/2 cups orange juice

  4. 1 shallot, chopped

  5. 2 tablespoons olive oil

  6. 2 tablespoons balsamic vinegar

  7. 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme

  8. 1/2 teaspoon grated orange peel

  9. 1/8 teaspoon salt

  10. 1/8 teaspoon pepper

  11. 6 cups fresh arugula or baby spinach

  12. 3 tablespoons crumbled blue cheese

  13. 3 tablespoons chopped hazelnuts, toasted

Instructions Jump to Ingredients ↑

  1. Warm Roasted Beet Salad Recipe photo by Taste of Home Scrub beets and cut into wedges; place on a baking sheet coated with cooking spray. Lightly coat beets with additional cooking spray. Bake at 350° for 40-50 minutes or until tender, turning occasionally.

  2. Meanwhile, for dressing, place orange juice 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 the heat. Whisk in the shallot, oil, vinegar, thyme, orange peel, salt and pepper. Set aside to cool.

  3. Just before serving, place arugula in a large bowl. Drizzle with 1/4 cup dressing and toss to coat. Divide mixture among six 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. Yield: 6 servings.


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