Dress up salad greens with earthy roasted beets, tangy oranges, creamy goat cheese and a homemade vinaigrette.
Roasted Beet Salad
- Prep Time 15 min
- Total 1 hr 25 min
- Servings 4
- Ingredients 7
Ingredients
- 1 1/2 lb small beets (1 1/2 to 2 inches in diameter)
- 1 tablespoon olive or vegetable oil
- 4 cups bite-size pieces mixed salad greens
- 1 medium orange, peeled, sliced
- 1/2 cup walnut halves, toasted, coarsely chopped
- 1/4 cup crumbled chèvre (goat) cheese (1 oz)
- 1/2 cup Fresh Herb Vinaigrette Dressing
Instructions
-
Step1Heat oven to 425°F. Remove greens from beets, leaving about 1/2 inch of stem. Wash beets well; leave whole with root ends attached. Place beets in ungreased 13x9-înch pan; drizzle with oil. Bake uncovered about 40 minutes or until tender.
-
Step2Remove skins from beets under running water. Let beets cool until easy to handle, about 30 minutes. Peel beets and cut off root ends; cut beets into slices. Cut each slice in half.
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Step3On 4 salad plates, arrange salad greens. Top with beets, orange slices, walnuts and cheese. Serve with dressing.
Nutrition
410
Calories
33g
Total Fat
7g
Protein
19g
Total Carbohydrate
11g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 410
- Calories from Fat
- 300
- Total Fat
- 33g
- 51%
- Saturated Fat
- 5g
- 27%
- Trans Fat
- 0g
- Cholesterol
- 5mg
- 2%
- Sodium
- 440mg
- 18%
- Potassium
- 680mg
- 20%
- Total Carbohydrate
- 19g
- 6%
- Dietary Fiber
- 6g
- 25%
- Sugars
- 11g
- Protein
- 7g
% Daily Value*:
- Vitamin A
- 70%
- 70%
- Vitamin C
- 60%
- 60%
- Calcium
- 10%
- 10%
- Iron
- 15%
- 15%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 3 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 1/2 Fat;Carbohydrate Choice
1Tips from the Betty Crocker Kitchens
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