Roasted Baby Beet Salad
Roasted Baby Beet Salad might be just the side dish you are searching for. One serving contains 368 calories, 15g of protein, and 20g of fat. This recipe serves 6. It is a good option if you're following a gluten free and vegetarian diet. If you have baby beets, lightly roasted pecan halves, brown sugar vinaigrette, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour and 35 minutes.
Instructions
Trim beet tops to 1/2 inch; gently wash beets.
Place beets in a single layer in a shallow baking pan; drizzle with oil, tossing gently to coat. Cover pan tightly with aluminum foil.
Bake at 400 for 40 minutes or until tender.
Transfer to a wire rack, and let cool 30 minutes.
Peel beets, and cut in half. Gently toss beets with 1/3 cup Brown Sugar Vinaigrette. Arrange lettuces on a serving platter. Top with beet mixture, Gorgonzola cheese, and pecans; serve with remaining Brown Sugar Vinaigrette.