Roasted Beet Salad
Celebrate fall by making this simple yet nutritious salad that is packed with flavor. Serve as an appetizer or a side dish or make it the star of the show by adding your preferred protein.
Servings 4 servings
- 10 oz mixed greens lettuce, spinach, kale, arugula, chard, butter lettuce, red lettuce and/or radicchio
- ¼ cup salad dressing*
- ½ lb cooked beets** cut into bite-sized pieces
- 1 apple sliced or chopped
- ½ cup walnuts chopped
- 4 oz goat cheese crumbles
Place greens in a large bowl, drizzle with desired dressing and toss to combine. Keep greens in the large bowl or divide onto serving plates.
Top with beets, apple, walnuts and goat cheese. Serve immediately.
*Don’t have a go-to salad dressing? Try our Tangy Vinaigrette!
**If you’d like to roast your own beets, you’ll need about 3 medium beets. Preheat oven to 425°F. Peel beets and cut into bite-sized pieces (cubes or wedges). Place beets on a large baking sheet, drizzle with 2 tbsp oil, and sprinkle with 1/4 tsp salt. Place tray on the middle rack of the oven and roast for about 30 minutes. Test for doneness by piercing the largest piece with a fork.