Roasted Beet Salad Recipe

5 2 2
Roasted Beet Salad Recipe
Roasted Beet Salad Recipe photo by Taste of Home
Publisher Photo

Roasted Beet Salad Recipe

Read Reviews
5 2 2
Publisher Photo
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
Recommended: Our Best Beet Recipes
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 45 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 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 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.
Originally published as Roasted Beet Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p238

Nutritional Facts

3/4 cup: 272 calories, 18g fat (3g saturated fat), 6mg cholesterol, 273mg sodium, 27g carbohydrate (17g sugars, 5g fiber), 6g protein.

Popular Videos

  • 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
  1. 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 or until tender. Open foil carefully to allow steam to escape.
  2. In a small bowl, combine the lemon juice, parsley, orange peel, honey, salt and pepper. Gradually whisk in oil.
  3. Transfer beet mixture to a large bowl. Drizzle with vinaigrette; toss to coat. Sprinkle with almonds, goat cheese and parsley. Yield: 6 servings.
Originally published as Roasted Beet Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p238

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forRoasted Beet Salad

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
sgronholz User ID: 1473861 247961
Reviewed May. 7, 2016

"This salad is wonderful! My husband and I both enjoyed it and I can't wait to make it again!"

MY REVIEW
[email protected] User ID: 6501613 229673
Reviewed Jul. 16, 2015

"Absolutely delicious! I used fresh basil instead of parsley for a delightful pepper kick!"

Loading Image