Roasted Beet Salad
HB-15041 · Hand-built original · American
A colourful salad of marinated roasted beets over arugula with goat cheese, red onion, pecans, blueberries and orange.
AmericanSalad10 minServes 6137 kcalGluten-freeEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Main ingredient: ounces baby arugula or spring mix
Pairs well with: coleslaw, cornbread, potato salad, baked beans, soup
Servings:6quantities adjust to match
Ingredients
- 5 ounces baby arugula or Spring mix
- 4-5 roasted beets
- 1/4 cup goat cheese, (crumbled)
- 1/4 cup red onion, (sliced)
- 1/3 cup pecans, (candied or raw)
- 1/2 cup blueberries
- 1/2 cup oranges, (peeled and sliced)
- 3/4 cup balsamic vinaigrette
Method
- Slice the roasted and cooled beets into wedges or rounds.
- Put the beet slices in a bowl with about 3 tablespoons of the balsamic vinaigrette, stir to coat them, and let them marinate for a few minutes while the rest of the salad is prepared.
- Tip the baby arugula or spring mix into a large salad bowl as the base.
- Arrange the marinated beets over the greens with the crumbled goat cheese, sliced red onion, pecans, blueberries and orange slices.
- Drizzle the remaining dressing over the salad, toss everything gently to coat, and serve straight away.
Prep: 10 min · Total: 10 min
Nutrition (per serving, where published)
137 kcalCalories
3.5 gProtein
18.6 gCarbs
5.7 gFat
1.3 gSaturates
3.5 gFibre
5.1 gSugars
118 mgSodium
4 mgCholesterol
433 mgPotassium
96 mgCalcium
1.2 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data