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Warm Roasted Beet Salad

This recipe lets beets shine. It's a hearty main dish salad that is beautiful on the plate, too. If I have it, I like to use hazelnut oil in this salad.—Jill Anderson, Sleepy Eye, Minnesota
  • Total Time
    Prep: 30 min. Bake: 40 min.
  • Makes
    6 servings

Ingredients

  • 8 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 zest
  • 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

Directions

  • Scrub and peel beets. Cut into wedges; place on a baking sheet coated with cooking spray. Spritz beets with additional cooking spray until coated. Bake at 350° for 40-50 minutes or until tender, turning occasionally.
  • Meanwhile, for dressing, heat orange juice over medium heat 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 heat. Whisk in next 7 ingredients. Set aside to cool.
  • Just before serving, place arugula in a large bowl. Drizzle with 1/4 cup dressing; toss to coat. Divide mixture among 6 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.
Nutrition Facts
1 serving: 147 calories, 8g fat (2g saturated fat), 3mg cholesterol, 167mg sodium, 17g carbohydrate (12g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 fat, 1/2 fruit.
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Reviews

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Average Rating:
  • Marie
    Dec 18, 2020

    This was delicious! The orange juice did take a long time to reduce. However I live at 7200 ft asl so that was patt of it. I also added about 1/2 t of agave nectar. I do not think that would have been neccessary if my oranges had been sweet but they were a bit bland. That said it was scrumptious with just that minor tweak. I did use a beautiful aged balsamic that I buy at a local olive oil store.

  • muffbear74
    Aug 4, 2016

    I am generally not that fond of beets, but saw some "Italian" beets at our local farmers' market and thought I would try them. I really liked this recipe. The dressing did not reduce to a syrupy consistency, but it was still good. A bit too much effort for a hot summer night, but I may try it again when the weather is cooler.

  • ccuelho
    Nov 13, 2012

    No comment left

  • lengelfam
    Jan 23, 2012

    My husband and I enjoyed this recipe very much. Roasting the beets really brings out the sweetness.

  • christmas47
    Jan 9, 2012

    Absolutely yummy!

  • sue311
    Jan 4, 2012

    Can I use some beets I canned this past season without too much change in flavor?

  • ismene_b
    Jan 2, 2012

    No comment left

  • snovitsky
    Dec 24, 2010

    Fabulous! I prefer to roast the beets before cutting them up. The dressing is A+.

  • bdreano
    Jun 3, 2009

    No comment left

  • nancymcsews
    Mar 21, 2009

    3 w.w. points