Roasted Beet Salad with Cocoa Vinaigrette
Roasted Beet Salad with Cocoa Vinaigrette is a gluten free and vegetarian side dish. This recipe serves 4. One serving contains 531 calories, 12g of protein, and 44g of fat. This recipe covers 18% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 1 hour and 40 minutes. If you have ground pepper, sugar, goat cheese, and a few other ingredients on hand, you can make it.
Instructions
Preheat the oven to 350 degrees F.
In a small bowl, combine the olive oil, salt, and pepper.
Brush the beets with the olive oil mixture, then wrap them in aluminum foil and arrange on a baking sheet.
Bake until fork tender, about 1 hour and 15 minutes.
Remove from the oven and let cool in the foil. Slice the beets and set aside.
Evenly divide the salad greens, orange sections, walnuts, goat cheese, red onion, and beets between 4 salad plates. Top each salad with 2 tablespoons of cacao nibs.
Drizzle with Cocoa Vinaigrette just before serving.
In a small bowl, add the vinegar, cocoa powder, sugar, salt, and pepper and whisk until smooth. Slowly add the oil, whisking constantly, until blended.