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

Spiralized Roasted Beet Salad with Quince Vinaigrette

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

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.