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Roasted Beet Salad

 Roasted Beet Salad
A subtle citrus dressing beautifully coats tender beets in a lovely warm salad. Goat cheese adds a bit of tang while almonds provide some crunch.—Alissa Stehr, Gau-Odernheim, Germany
6 ServingsPrep: 25 min. Bake: 45 min.

Ingredients

  • 7 medium fresh beets (about 2-1/2 pounds), peeled and cut into wedges
  • 5 shallots, quartered
  • 1 tablespoon cumin seeds
  • 2 tablespoons olive oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • VINAIGRETTE:
  • 1-1/2 teaspoons lemon juice
  • 3/4 teaspoon minced fresh parsley
  • 1/2 teaspoon grated orange peel
  • 1/2 teaspoon honey
  • 1/8 teaspoon salt
  • Dash pepper
  • 1/4 cup olive oil
  • GARNISH:
  • 1/4 cup slivered almonds, toasted
  • 1/4 cup crumbled goat cheese
  • 1 teaspoon minced fresh parsley

Directions

  • Place the beets, shallots and cumin seeds on a double thickness of
  • heavy-duty foil (about 24 in. x 12 in.). Drizzle with oil; sprinkle
  • with salt and pepper. Fold foil around beet mixture and seal
  • tightly. Place on a baking sheet. Bake at 400° for 45-55 minutes

2 of 2

Roasted Beet Salad (continued)

Directions (continued)

  • or until tender. Open foil carefully to allow steam to escape.
  • In a small bowl, combine the lemon juice, parsley, orange peel,
  • honey, salt and pepper. Gradually whisk in oil.
  • Transfer beet mixture to a large bowl. Drizzle with vinaigrette; toss
  • to coat. Sprinkle with almonds, goat cheese and parsley. Yield: 6
  • servings.
Nutritional Facts: 3/4 cup equals 272 calories, 18 g fat (3 g saturated fat), 6 mg cholesterol, 273 mg sodium, 27 g carbohydrate, 5 g fiber, 6 g protein.