For a side dish that’s both sweet and striking, this duo can’t be beat.
Roasted Beets and Nectarine Salad
- Prep Time 10 min
- Total 1 hr 45 min
- Servings 4
- Ingredients 10
Ingredients
Salad
- 4 medium beets (about 1 lb)
- 4 cups mixed spring greens
- 2 nectarines, sliced
- 1/4 cup crumbled chèvre (goat) cheese or Brie cheese (1 oz)
- 2 tablespoons walnuts, toasted*
Dressing
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons orange juice
- 2 tablespoons finely chopped onion
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
Instructions
-
Step1Heat oven to 425°F. Remove greens from beets, leaving about 1/2 inch of stem. Do not trim or cut root. Wash beets well. Tightly wrap beets in double layer of foil, and roast on cookie sheet 1 to 1 1/4 hours or until tender. When beets are cool enough to handle, peel them, discarding stems and root ends, then cut into 1/2-inch-wide wedges.
-
Step2In small bowl, mix dressing ingredients with wire whisk.
-
Step3In large bowl, toss half the dressing with mixed greens. Divide evenly among 4 salad plates. Arrange beets, nectarines, cheese and walnuts over each salad. Drizzle remaining dressing over each salad. Serve immediately.
Nutrition
240
Calories
16g
Total Fat
6g
Protein
19g
Total Carbohydrate
12g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 240
- Calories from Fat
- 140
- Total Fat
- 16g
- 24%
- Saturated Fat
- 4g
- 19%
- Trans Fat
- 0g
- Cholesterol
- 10mg
- 3%
- Sodium
- 280mg
- 12%
- Potassium
- 590mg
- 17%
- Total Carbohydrate
- 19g
- 6%
- Dietary Fiber
- 5g
- 19%
- Sugars
- 12g
- Protein
- 6g
% Daily Value*:
- Vitamin A
- 60%
- 60%
- Vitamin C
- 35%
- 35%
- Calcium
- 15%
- 15%
- Iron
- 10%
- 10%
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 2 1/2 Fat;Carbohydrate Choice
1Tips from the Betty Crocker Kitchens
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