Warm Beet Salad

Warm Beet Salad
Warm Beet Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 6

    ServingsPrep: 30 min. Bake: 40 min.30 40 70 Ingredients

  • 8

    whole fresh beets

  • Cooking spray

  • 1-1/2

    cups orange juice

  • 1

    shallot, chopped

  • 2

    tablespoons olive oil

  • 2

    tablespoons balsamic vinegar

  • 1

    teaspoon minced fresh thyme or 1/4 teaspoon dried thyme

  • 1/2

    teaspoon grated orange peel

  • 1/8

    teaspoon salt

  • 1/8

    teaspoon pepper

  • 6

    cups fresh arugula or baby spinach

  • 3

    tablespoons crumbled blue cheese

  • 3

    tablespoons chopped hazelnuts, toasted

Directions

Directions Scrub beets and cut into wedges; place on a baking sheet coated with cooking spray. Lightly coat beets with additional cooking spray. Bake at 350° for 40-50 minutes or until tender, turning occasionally. Meanwhile, for dressing, place orange juice in a small saucepan. Bring to a boil. Reduce heat; simmer, uncovered, until liquid is syrupy and reduced to about 1/3 cup. Remove from the heat. Whisk in the shallot, oil, vinegar, thyme, orange peel, salt and pepper. Set aside to cool. Just before serving, place arugula in a large bowl. Drizzle with 1/4 cup dressing and toss to coat. Divide mixture among six salad plates. Place beets in the same bowl; add remaining dressing and toss to coat. Arrange on plates. Sprinkle salads with blue cheese and hazelnuts. Yield: 6 servings.

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