New this month
Get the Allrecipes magazine

Spiralized Roasted Beet Salad with Quince Vinaigrette

 made it  |  0 reviews   |   photos
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!"
Added to shopping list. Go to shopping list.


30 m servings 635 cals
Original recipe yields 2 servings

On Sale

What's on sale near you.


Sort stores by

We're showing stores near
Update Location
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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.


  • 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

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 0