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Roasted Beet Salad

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By Betty Crocker Kitchens
Updated Mar 25, 2013
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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
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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

  • Step 
    1
    Heat 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.
  • Step 
    2
    Remove 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.
  • Step 
    3
    On 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
1
*Percent Daily Values are based on a 2,000 calorie diet.

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