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

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Recipe Summary

prep:
10 mins
cook:
40 mins
additional:
30 mins
total:
1 hr 20 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C).

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  • 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.

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

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

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

Cook's Note:

Use your favorite vinaigrette dressing.

Nutrition Facts

236 calories; protein 7.8g; carbohydrates 20.9g; fat 14.8g; cholesterol 11.1mg; sodium 463mg. Full Nutrition
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