Roasted Beet Salad With Honey Dijon Vinaigrette Recipes

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ROASTED BEET SALAD WITH HONEY BALSAMIC VINAIGRETTE



Roasted Beet Salad with Honey Balsamic Vinaigrette image

Roasted Beet Salad with Honey Balsamic Vinaigrette. A flavorful and healthy salad that is anything but boring!

Provided by Kelly @ Trial and Eater

Categories     Salad

Time 45m

Number Of Ingredients 8

4 cups mixed greens and/or arugula
2 medium beets
2 tablespoons olive oil
1 avocado, sliced
1/2 cup crumbled goat cheese
1/2 cup roasted pistachios, shelled
1/4 cup dried cranberries
honey balsamic vinaigrette

Steps:

  • Wash beets and cut off stems. Wrap beets in aluminum foil and drizzle with olive oil.
  • Bake beets at 400°F for 40 minutes to an hour until tender and a knife slides in easily (dependent on size of beets, so check to make sure they don't burn).
  • Let beets cool, then peel and slice.
  • In a large salad bowl, add the greens. Top with sliced beets, avocado, cheese, pistachios and dried cranberries and toss together.
  • Serve with honey balsamic vinaigrette dressing.

Nutrition Facts : Calories 372 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 13 milligrams cholesterol, Fat 29 grams fat, Fiber 7 grams fiber, Protein 11 grams protein, SaturatedFat 7 grams saturated fat, Sodium 308 grams sodium, Sugar 12 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 20 grams unsaturated fat

ROASTED BEET SALAD WITH ORANGE VINAIGRETTE



Roasted Beet Salad with Orange Vinaigrette image

Beets, oranges and spinach sprinkled with goat cheese make a scrumptious new blend for a mixed green salad. The combination may seem unlikely, but I guarantee it will become a favorite. -Nancy Heishman, Las Vegas, Nevada

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 12 servings.

Number Of Ingredients 15

3 medium fresh beets (about 1 pound)
3 tablespoons olive oil
1 teaspoon grated orange zest
2 tablespoons orange juice
1 tablespoon white wine vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons minced fresh tarragon, divided
1 package (6 ounces) fresh baby spinach
4 cups torn mixed salad greens
2 medium navel oranges, peeled and sectioned
4 ounces crumbled goat cheese
1/2 cup chopped walnuts, toasted

Steps:

  • Preheat oven to 425°. Scrub beets and trim tops to 1 in. Wrap in foil; place on a baking sheet. Bake 50-60 minutes or until tender. Remove foil; cool completely. Peel beets and cut into wedges., In a small bowl, whisk oil, orange zest, orange juice, vinegar, honey, mustard, salt and pepper until blended; stir in 1 tablespoon tarragon. In a large bowl, combine spinach, salad greens and remaining tarragon. Drizzle with vinaigrette and toss gently to coat., Transfer to a platter or divide among 12 salad plates. Top with orange sections and beets; sprinkle with cheese and walnuts. Serve immediately.

Nutrition Facts : Calories 125 calories, Fat 9g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 195mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

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