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Warm Roasted Beet Salad

 Warm Roasted Beet Salad
“This recipe lets beets shine. It's a hearty main dish salad that is beautiful on the plate, too." Jill prefers to use hazelnut oil in this salad if you can find it. —Jill Anderson, Sleepy Eye, Minnesota
6 ServingsPrep: 30 min. Bake: 40 min.


  • 8 whole fresh beets
  • Cooking spray
  • 1-1/2 cups orange juice
  • 1 shallot, chopped
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
  • 1/2 teaspoon grated orange peel
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 6 cups fresh arugula or baby spinach
  • 3 tablespoons crumbled blue cheese
  • 3 tablespoons chopped hazelnuts, toasted


  • 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.
  • 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.
  • Just before serving, place arugula in a large bowl. Drizzle with 1/4

2 of 2

Warm Roasted Beet Salad (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving equals 147 calories, 8 g fat (2 g saturated fat), 3 mg cholesterol, 167 mg sodium, 17 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 fat, 1/2 fruit.