Let the beets shine by making this healthy salad that is gorgeous on a plate, for simple lunch recipes. Use hazelnut oil instead of the olive oil if you can find it, otherwise, olive oil works equally well. This salad pairs well with a American Black Ale. Smart Recipes, American Recipes, Vegetables Recipes, Recipes Vegetables American Roasted Beet Salad Roasted Beet Salad Recipe | RecipeSavants.com PT1H10M Serves 6 Ingredients: 8 Fresh Beets 1.5 Cups Orange Juice 1 Shallot 2 Tablespoons Extra-Virgin Olive Oil 2 Tablespoons Balsamic Vinegar 1 Teaspoon Fresh Thyme 0.5 Teaspoon Orange Peel 0.125 Teaspoon Salt & Freshly Ground Black Pepper 6 Cups Fresh Arugula 3 Tablespoons Goat Cheese 3 Tablespoons Hazelnuts Preheat the oven to 350 degrees. Grease a baking sheet with cooking spray. Arrange beet wedges onto a prepared baking sheet and spray with cooking spray to coat completely. Bake for 40-50 minutes or until tender, flipping occasionally. Meanwhile, for dressing: In a small pan, add orange juice over medium heat and bring to a boil. Reduce heat to low and simmer, uncovered until juice reduces to about 1/3 cup. Remove from heat and stir in shallot, oil, vinegar, thyme, orange peel, salt and black pepper until well combined. Keep aside to cool. In a large bowl, place arugula and 1/4 cup of dressing and toss to coat well. In another bowl, add beets and remaining dressing and toss to coat well. Divide arugula into salad plates and top with beet wedges. Serve with the garnishing of goat cheese and hazelnuts.

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