Roasted Beet Salad

Dierbergs recipe

Roasted Beet Salad
Roasted Beet Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 6

    medium beets

  • 2

    tablespoons extra virgin olive oil

  • 1/4

    teaspoon salt

  • 1/4

    teaspoon black pepper

  • 1/3

    cup sour cream

  • 2

    tablespoons red wine vinegar

  • 1

    clove garlic, minced

  • 1

    teaspoon sugar

  • 8

    cups mixed salad greens

  • 1/2

    cup chopped red onions

  • 1/2

    cup chopped pecans, toasted

  • 5

    ounces crumbled blue cheese or feta cheese

  • Freshly ground black pepper

Directions

Peel and trim beets; cut in half from stem to root. Place beets on foil-lined jellyroll pan. Drizzle with olive oil and season with salt and pepper; toss until well mixed. Arrange beets in single layer. Roast in 375F oven stirring occasionally until tender, about 20 to 25 minutes. Cool completely. Cut into bite-sized pieces. In small bowl, stir together sour cream, vinegar, garlic, and sugar. In large serving bowl, combine greens and onion; toss until well mixed. Divide greens among 6 to 8 individual serving plates. Drizzle dressing over greens. Top with beets, pecans, cheese and pepper.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: