Name: Spiralized Roasted Beet Salad with Quince Vinaigrette
Prep time: 15 min
Cook time: 15 min
Yield: 2
Ingredients: Cooking spray -; Beets, peeled - 2; Salt - ¼ teaspoon; Ground black pepper - ⅛ teaspoon; Olive oil - ¼ cup; Quince vinegar, or more to taste - 3 tablespoons; Salt and ground black pepper to taste - 3 tablespoons; Spring salad mix - 1 (12 ounce) bag; Blue cheese, crumbled - 2 ounces; Chopped walnuts - 2 ounces; Fresh snipped chives - 2 tablespoons

Ingredients for - Spiralized Roasted Beet Salad with Quince Vinaigrette

1. Cooking spray

2. Beets, peeled 2

3. Salt ¼ teaspoon

4. Ground black pepper ⅛ teaspoon

5. Olive oil ¼ cup

6. Quince vinegar, or more to taste 3 tablespoons

7. Salt and ground black pepper to taste 3 tablespoons

8. Spring salad mix 1 (12 ounce) bag

9. Blue cheese, crumbled 2 ounces

10. Chopped walnuts 2 ounces

11. Fresh snipped chives 2 tablespoons

How to cook deliciously - Spiralized Roasted Beet Salad with Quince Vinaigrette

1 . Stage

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and grease with nonstick cooking spray.

2 . Stage

Cut beets into spirals using a spiralizer.

3 . Stage

Place beet spirals in a bowl; add 1/4 teaspoon salt and 1/8 teaspoon black pepper and toss to combine. Spread out on the prepared baking sheet.

4 . Stage

Bake in the preheated oven, stirring halfway, until softened, about 10 minutes. Let cool completely, 5 to 10 minutes.

5 . Stage

Whisk olive oil, quince vinegar, salt, and pepper together in a small bowl to make dressing.

6 . Stage

Divide spring salad mix between 2 plates. Top with cooled beet spirals. Scatter blue cheese, chopped walnuts, and chives over the beets. Drizzle dressing on top.