Roasted Baby Beet Salad

Name: Roasted Baby Beet Salad
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 6
Cuisine: Global
Ingredients: 907 grams assorted baby beets with tops; 1 liters loosely packed baby lettuces; 6 servings Brown Sugar Vinaigrette; 237 milliliters crumbled Gorgonzola cheese; 1 Tbsp olive oil; 237 milliliters lightly salted roasted pecan halves

Need a gluten free and vegetarian side dish? Roasted Baby Beet Salad could be a spectacular recipe to try. One portion of this dish contains approximately 15g of protein, 20g of fat, and a total of 368 calories. This recipe serves 6. From preparation to the plate, this recipe takes around 1 hour and 35 minutes. A mixture of lightly roasted pecan halves, baby lettuces, olive oil, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

Preheat oven to 40

Equipment you will use

Oven

Trim beet tops to 1/2 inch; gently wash beets.

Ingredients you will need

Beet

Place beets in a single layer in a shallow baking pan; drizzle with oil, tossing gently to coat. Cover pan tightly with aluminum foil.

Ingredients you will need

Beet

Cooking Oil

Equipment you will use

Aluminum Foil

Baking Pan

Bake at 400 for 40 minutes or until tender.

Equipment you will use

Oven

Transfer to a wire rack, and let cool 30 minutes.

Equipment you will use

Wire Rack

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.

Ingredients you will need

Gorgonzola