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Roasted Beet Salad

A subtle citrus dressing beautifully coats tender beets in a lovely warm salad. Goat cheese adds a bit of tang while almonds provide some crunch. —Alissa Stehr, Gau-Odernheim, Germany
  • Total Time
    Prep: 25 min. Bake: 45 min.
  • Makes
    6 servings

Ingredients

  • 7 medium fresh beets (about 2-1/2 pounds), peeled and cut into wedges
  • 5 shallots, quartered
  • 1 tablespoon cumin seeds
  • 2 tablespoons olive oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • VINAIGRETTE:
  • 1-1/2 teaspoons lemon juice
  • 3/4 teaspoon minced fresh parsley
  • 1/2 teaspoon grated orange zest
  • 1/2 teaspoon honey
  • 1/8 teaspoon salt
  • Dash pepper
  • 1/4 cup olive oil
  • GARNISH:
  • 1/4 cup slivered almonds, toasted
  • 1/4 cup crumbled goat cheese
  • 1 teaspoon minced fresh parsley

Directions

  • Place the beets, shallots and cumin seeds on a double thickness of heavy-duty foil (about 24x12 in.). Drizzle with oil; sprinkle with salt and pepper. Fold foil around beet mixture and seal tightly. Place on a baking sheet. Bake at 400° for 45-55 minutes or until tender. Open foil carefully to allow steam to escape.
  • In a small bowl, combine the lemon juice, parsley, orange zest, honey, salt and pepper. Gradually whisk in oil.
  • Transfer beet mixture to a large bowl. Drizzle with vinaigrette; toss to coat. Sprinkle with almonds, goat cheese and parsley.
Nutrition Facts
3/4 cup: 272 calories, 18g fat (3g saturated fat), 6mg cholesterol, 273mg sodium, 27g carbohydrate (17g sugars, 5g fiber), 6g protein.

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