Rating: 4.33 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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!

Recipe Summary test

prep:
15 mins
cook:
10 mins
additional:
5 mins
total:
30 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and grease with nonstick cooking spray.

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  • 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.

Nutrition Facts

635 calories; protein 14.6g; carbohydrates 28.1g; fat 54.4g; cholesterol 21.3mg; sodium 894.6mg. Full Nutrition
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