Roasted beet salad with Light Orange-Thyme vinaigrette
- Number of Servings: 2
Ingredients
2 - Medium sized Beets2 TBSP - Pecans, toasted2 TBSP - Goat cheese, crumbled2 tsp - Fresh chives, slicedLIGHT ORANGE-THYME VINAIGRETTE (makes about 6 oz)1TBSP - Dijon Mustard1 TBSP - Rice Vinegar1/4 Cup - Orange Juice1 tsp - Fresh thyme, chopped1/4 tsp - Garlic Powder1/4 tsp - Onion powder1/4 Cup - Extra Virgin Olive Oil
Serving Size: 2
To make the vinaigrette: Place all ingredients, except the olive oil in to a small bowl. Add the olive oil, slowly, while whisking until everything is well incorporated. Cover and refrigerate until ready to use.
1. Preheat the oven to 400 F - Wash and trim the beets, removing all stems completely.
2. Wrap the beets (completely) in aluminum foil
3. Put them in the oven for about 40 minutes. You should be able to easily pierce them with a knife.
4. Remove from the oven and cool at room temperature, at least 25 minutes.
5. Remove beets from foil. Peel off all skin, using a paring knife.
6. Slice, dice or chop, whatever you prefer.
7. Toast the pecans in an oven or dry pan on the stove top. Keep an eye on them, they toast quickly! (about 1-2 minutes)
8. Toss beets in about 2 Tbsp of vinaigrette.
9. Top with pecans, goat cheese and chives.
To make the vinaigrette: Place all ingredients, except the olive oil in to a small bowl. Add the olive oil, slowly, while whisking until everything is well incorporated. Cover and refrigerate until ready to use.
1. Preheat the oven to 400 F - Wash and trim the beets, removing all stems completely.
2. Wrap the beets (completely) in aluminum foil
3. Put them in the oven for about 40 minutes. You should be able to easily pierce them with a knife.
4. Remove from the oven and cool at room temperature, at least 25 minutes.
5. Remove beets from foil. Peel off all skin, using a paring knife.
6. Slice, dice or chop, whatever you prefer.
7. Toast the pecans in an oven or dry pan on the stove top. Keep an eye on them, they toast quickly! (about 1-2 minutes)
8. Toss beets in about 2 Tbsp of vinaigrette.
9. Top with pecans, goat cheese and chives.
Nutritional Info Amount Per Serving
- Calories: 193.0
- Total Fat: 13.6 g
- Cholesterol: 5.0 mg
- Sodium: 171.2 mg
- Total Carbs: 15.5 g
- Dietary Fiber: 4.6 g
- Protein: 5.0 g
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