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Roasted Beet Salad (Vegan, Gluten Free)

An easy yet elegant salad that features roasted beets as the star ingredient.
Prep Time10 mins
Cook Time45 mins
Course: Lunch/Dinner, Salads
Cuisine: American, Gluten Free
Servings: 4 servings
Calories: 275kcal
Author: Stephanie

Ingredients

SALAD

  • 6 small/med beets
  • 4 cups arugula
  • 1/4 cup pecans chopped
  • 1 mandarin orange

VINIAGRETTE

  • 3 tbsp. orange juice
  • 1 tbsp. balsamic vinegar
  • 1/4 cup olive oil plus some for beets
  • salt & pepper to taste

Instructions

SALAD

  • Preheat oven to 400 degrees
  • Trim stalks off beets, slice off both sides and wash.
  • Wrap beets in foil and drizzle with a little olive oil, salt & pepper to taste.
  • Bake in pre heated oven 45 minutes or until can easily pierce with a fork.
  • Allow to cool before removing from the foil and cutting into cubes.
  • Drizzle with half the viniagrette reserving some for topping on salad.
  • Place greens in large salad bowl topped with beets, chopped nuts and mandarin orange slices.
  • Drizzle with viniagrette and season with salt & pepper to taste.

VINIAGRETTE

  • Mix fresh squeezed orange juice, balsamic vinegar, olive oil and salt & pepper to taste in jar and shake well.

Notes

can adjust the amount of balsamic vinegar based on taste.
I drizzled the beets with a little extra right before serving.
 
 
 
 
 
 
 
 
*Nutrition Disclaimer

Nutrition

Serving: 1serving | Calories: 275kcal | Carbohydrates: 17.5g | Protein: 3.4g | Fat: 23.2g | Saturated Fat: 3g | Sodium: 102mg | Potassium: 564mg | Fiber: 4.8g | Sugar: 12.2g | Calcium: 65mg | Iron: 2mg