Great salad for lunch or dinner! Spiralizing the beets makes for a quicker cooking time. Use any flavored vinegar of your choice - dark berry or fig vinegar make great options!
spiralized roasted beet salad with quince vinaigrette
Spiralized Roasted Beet Salad with Quince Vinaigrette
Ingredient
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cooking spray
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2 beets, peeled
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¼ teaspoon salt
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⅛ teaspoon ground black pepper
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¼ cup olive oil
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3 tablespoons quince vinegar, or more to taste
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salt and ground black pepper to taste
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1 (12 ounce) bag spring salad mix
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2 ounces blue cheese, crumbled
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2 ounces chopped walnuts
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2 tablespoons fresh snipped chives
Instructions
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Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and grease with nonstick cooking spray.
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Cut beets into spirals using a spiralizer.
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Place beet spirals in a bowl; add 1/4 teaspoon salt and 1/8 teaspoon black pepper and toss to combine. Spread out on the prepared baking sheet.
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Bake in the preheated oven, stirring halfway, until softened, about 10 minutes. Let cool completely, 5 to 10 minutes.
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Whisk olive oil, quince vinegar, salt, and pepper together in a small bowl to make dressing.
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Divide spring salad mix between 2 plates. Top with cooled beet spirals. Scatter blue cheese, chopped walnuts, and chives over the beets. Drizzle dressing on top.