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My review
Spiralized Roasted Beet Salad with Quince Vinaigrette
217
Arizona Desert Flower
"Great salad for lunch or dinner! Spiralizing the beets makes for a quicker cooking time. Use any flavored vinegar of your choice - dark berry or fig vinegar make great options!"
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Ingredients
30 m servings 635Original recipe yields 2 servings
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Directions
{{model.addEditText}} Print- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and grease with nonstick cooking spray.
- Cut beets into spirals using a spiralizer.
- Place beet spirals in a bowl; add 1/4 teaspoon salt and 1/8 teaspoon black pepper and toss to combine. Spread out on the prepared baking sheet.
- Bake in the preheated oven, stirring halfway, until softened, about 10 minutes. Let cool completely, 5 to 10 minutes.
- Whisk olive oil, quince vinegar, salt, and pepper together in a small bowl to make dressing.
- Divide spring salad mix between 2 plates. Top with cooled beet spirals. Scatter blue cheese, chopped walnuts, and chives over the beets. Drizzle dressing on top.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
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Newest
7/2/2018
Used arugula and goat cheese crumbles and no oil- dressed with a bit of balsamic and also added a chopped hard boiled egg. Is it the same recipe at all? No- but the beets were already spiraled a...
4/15/2018
I have made this twice for my family, and we love it. I used a high quality, syrupy balsamic vinegar, and included some minced garlic in the dressing. A good strong blue cheese works best.