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Spiralized Roasted Beet Salad with Quince Vinaigrette

Rated as 5 out of 5 Stars

"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 635 cals
Original recipe yields 2 servings

Directions

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  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and grease with nonstick cooking spray.
  2. Cut beets into spirals using a spiralizer.
  3. 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.
  4. Bake in the preheated oven, stirring halfway, until softened, about 10 minutes. Let cool completely, 5 to 10 minutes.
  5. Whisk olive oil, quince vinegar, salt, and pepper together in a small bowl to make dressing.
  6. 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.

Footnotes

  • Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 635 calories; 54.4 g fat; 28.1 g carbohydrates; 14.6 g protein; 21 mg cholesterol; 895 mg sodium. Full nutrition

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Reviews

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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.