Servings: 4 servings
Calories: 306kcal
Ingredients
Roasted Beets
- 4-5 med beets
- extra virgin olive oil
- kosher salt
Apple Cider Vinaigrette
- ¼ cup extra-virgin olive oil
- ¼ cup apple cider vinegar
- 1 tablespoon whole grain mustard
- 1-2 teaspoon hot honey regular honey or maple would work, too!
- 1 clove garlic, minced
- ½ teaspoon kosher salt
- ¼ teaspoon ground cinnamon
- ¼ teaspoon fresh ground pepper
Roasted Beet Salad
- 2 cup salad greens - arugula or spring mix
- ½ shallot or red onion, thinly sliced
- ¼ cup pistachios
- 2 oz feta, crumbled
- 1 orange, peeled and segmented
- fresh herbs for garnish use your favorite
Instructions
Roasting The Beets
- Clean your beets well with a vegetable scrubber. You'll also want to clean up the ends a bit. Cut off the base and top part of the beets, creating a flat base and top. Cut the beets into wedges - about ½ an inch thick.
- Place the beets onto a parchment lined baking sheet. Toss them with a bit of extra virgin olive oil and a good sprinkle of kosher salt. Roast in a preheated oven at 375° F.
- Continue to roast until the beets are fork tender and caramelized, about 35-40 minutes. Remove from the oven and let them cool.
The Apple Cider Vinaigrette
- In a mixing bowl, combine the olive oil, ACV, mustard, hot honey, garlic, cinnamon, salt and pepper. Set aside.
Roasted Beet Salad Assembly
- Lay out a bed of the greens.
- Arrange beet wedges along with the orange segments. A healthy crumble of feta and sprinkle of the pistachios go next.
- Dress with the vinaigrette, one last drizzle of hot honey, and a healthy sprinkle of flaky sea salt.
- Enjoy with your eyes and your tastebuds!
Nutrition
Serving: 1serving | Calories: 306kcal | Carbohydrates: 26g | Protein: 7g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 13mg | Sodium: 631mg | Potassium: 770mg | Fiber: 7g | Sugar: 17g | Vitamin A: 463IU | Vitamin C: 28mg | Calcium: 142mg | Iron: 2mg
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