Name: Warm Roasted Beet Salad
Prep time: 30 min
Cook time: 30 min
Yield: 6
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 -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Warm Roasted Beet Salad

1. 8 fresh beets -

2. Cooking spray -

3. 1-1/2 cups orange juice -

4. 1 shallot, chopped -

5. 2 tablespoons olive oil -

6. 2 tablespoons balsamic vinegar -

7. 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme -

8. 1/2 teaspoon grated orange zest -

9. 1/8 teaspoon salt -

10. 1/8 teaspoon pepper -

11. 6 cups fresh arugula or baby spinach -

12. 3 tablespoons crumbled blue cheese -

13. 3 tablespoons chopped hazelnuts, toasted -

How to cook deliciously - Warm Roasted Beet Salad

1. Stage

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.

2. Stage

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.

3. Stage

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.