The earthiness of beets is rounded out by a Dijon-spiked vinaigrette and crisp greens for a salad that’s equal parts tasty and beautiful.
Ingredients
- 5 (¼ lb each) small beets
- 7 tbsp olive oil, divided
- 2 cloves garlic
- ¼ cup balsamic vinegar
- 1 tbsp Dijon mustard
- 2 (5 oz) pkgs Nature's Promise Organic Spring Mix
- ½ cup chopped hazelnuts
Steps
- Preheat oven to 400℉. Line a large baking sheet with foil.
- Peel and cut the beets into thin wedges. Add to baking sheet and toss with 2 tbsp oil. Season with salt and pepper. Roast 25–30 min., until tender.
- With garlic press, crush the garlic cloves into a large bowl. Whisk in the vinegar, mustard, and remaining 5 tbsp oil until combined. Season with salt and pepper to taste. Add beets to vinaigrette, tossing to coat.
- When ready to serve, arrange the spring greens on a large platter and top with beet mixture. Drizzle any vinaigrette at bottom of bowl over greens. Garnish with the hazelnuts.
Tips
Don’t have time to roast beets? Vacuum-sealed cooked beets are a great alternative.
Tags
- Chanukah
- S10 2018
Nutrition information
- Calories 129kcal 6%
- Fat 11.6g 18%
- Saturated fat 1.4g 7%
- Carbs 5.5g 2%
- Sodium 59mg 2%
- 3.3g sugar
- 1.7g fiber
- 1.7g protein
- 0mg cholesterol
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