Roasted Beet and Walnut Salad

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 231.5
  • Total Fat: 20.2 g
  • Cholesterol: 6.1 mg
  • Sodium: 217.9 mg
  • Total Carbs: 10.5 g
  • Dietary Fiber: 2.9 g
  • Protein: 4.4 g

View full nutritional breakdown of Roasted Beet and Walnut Salad calories by ingredient
Submitted by:

Number of Servings: 4


    Beets, fresh, 4 beet (2" dia)
    Shallots, 2 T minced (1 shallot)
    Cider, Balsamic, or Red Wine Vinegar, 2 tbsp
    Salt, 1 dash
    Pepper, black, 2 dash
    Olive Oil, .25 cup
    Blue Cheese, .25 cup, crumbled, not packed
    Walnuts, .25 cup, chopped
    Arugula, 1 cup


Heat oven to 400 degrees. Individually wrap beets in foil, place on a baking sheet, and roast 60-90 min, until fork tender. When cool enough to handle, peel the skin, and slice into thin wedges. Place in serving bowl.

Combine shallot, vinegar and salt and pepper in a small bowl - let stand 5 min. Whisk in olive oil.

Add vinegrettte to beets, and toss. Top with cheese, walnuts, and arugula leaves.

Number of Servings: 4

Recipe submitted by SparkPeople user ISABELLAMIRAC.

Rate This Recipe