Baby Beet Salad with Walnuts recipe

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Ingredients

2 pounds assorted baby beets
1 tablespoon olive oil
¼ cup vinaigrette dressing, or to taste
5 cups baby lettuce mix
⅔ cup crumbled Gorgonzola cheese
⅔ cup coarsely chopped toasted walnuts

Nutrition Info

235.9 calories
carbohydrate: 20.9 g
cholesterol: 11.1 mg
fat: 14.8 g
fiber: 6.2 g
protein: 7.8 g
saturatedFat: 3.8 g
servingSize: -
sodium: 463 mg
sugar: 13.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C).

  2. Trim tops from baby beets. Gently wash, then arrange in a single layer in a shallow baking pan. Drizzle with olive oil and gently toss to coat.

  3. Bake, covered, until tender, about 40 minutes. Let cool in the covered pan on a wire rack for 30 minutes.

  4. Peel and halve beets lengthwise, then gently toss with vinaigrette dressing.

  5. Arrange baby lettuce on a serving platter. Top with beets, Gorgonzola cheese, and walnuts.

Recipe Yield

6 servings

Recipe Note

Whip up a healthy side in no time using this baby beet salad recipe.

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