Roasted Beet Salad with Cocoa Vinaigrette

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

1
Preheat the oven to 350 degrees F.
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OvenOven
2
In a small bowl, combine the olive oil, salt, and pepper.
Ingredients you will need
Olive OilOlive Oil
PepperPepper
SaltSalt
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BowlBowl
3
Brush the beets with the olive oil mixture, then wrap them in aluminum foil and arrange on a baking sheet.
Ingredients you will need
Olive OilOlive Oil
BeetBeet
WrapWrap
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Aluminum FoilAluminum Foil
Baking SheetBaking Sheet
4
Bake until fork tender, about 1 hour and 15 minutes.
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OvenOven
5
Remove from the oven and let cool in the foil. Slice the beets and set aside.
Ingredients you will need
BeetBeet
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Aluminum FoilAluminum Foil
OvenOven
6
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.
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Orange SlicesOrange Slices
GreensGreens
Goat CheeseGoat Cheese
Cocoa NibsCocoa Nibs
Red OnionRed Onion
WalnutsWalnuts
BeetBeet
7
Drizzle with Cocoa Vinaigrette just before serving.
Ingredients you will need
VinaigretteVinaigrette
Cocoa PowderCocoa Powder
8
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.
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Cocoa PowderCocoa Powder
VinegarVinegar
PepperPepper
SugarSugar
SaltSalt
Cooking OilCooking Oil
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WhiskWhisk
BowlBowl
DifficultyExpert
Ready In1 h, 40 m.
Servings4
Health Score19
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