Roasted Beet Salad with Peaches, Pluots, Blue Cheese, and Walnuts
Roasted Beet Salad with Peaches, Pluots, Blue Cheese, and Walnuts is a gluten free, dairy free, paleolithic, and lacto ovo vegetarian side dish. This recipe serves 4. For $1.4 per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. One serving contains 169 calories, 3g of protein, and 12g of fat. 1813 people have made this recipe and would make it again. It is brought to you by The Roasted Root. A mixture of peach, beets, honey, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 55 minutes. All things considered, we decided this recipe deserves a spoonacular score of 78%. This score is solid. If you like this recipe, you might also like recipes such as Red Lettuce and Roasted Beet Salad with Walnuts and Blue Cheese, Kale and Beet Salad with Blue Cheese and Walnuts, and Roasted-beet Salad With Blue Cheese.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 45 minutes
Ingredients:
3 tablespoons balsamic vinegar
3 small beets, roasted and chopped (about 1.5 cups)
1 teaspoon honey
5 ounces mixed greens
2 tablespoons walnut or olive oil
1 peach, pitted and sliced
1 pluot, pitted and sliced
1 teaspoon stone ground mustard
¼ cup walnuts, roasted and chopped
1/3 to ½ cup blue cheese, crumbled*
Equipment:
oven
aluminum foil
baking sheet
knife
whisk
bowl
Cooking instruction summary:
Preheat oven to 400 degrees F.Wash and scrub the beets well.Place beets on a long piece of tin foil then fold the foil into a packet. Place the foil on a cookie sheet and roast 45 minutes or until tender when poked with a fork. Allow beets to cool 20 minutes. Once cool, peel the skins off using your fingers or a paring knife (they should come off in strips easily).Chop the beets and set them aside.In a small bowl, whisk together the balsamic vinegar, walnut (or olive) oil, mustard, and honey until completely combined.In a large salad bowl, add the mixed greens and toss with desired amount of dressing.Add the peach and pluot slices, roasted beets and toss again.Serve salad with roasted walnuts and crumbled blue cheese on top!
Step by step:
1. Preheat oven to 400 degrees F.Wash and scrub the beets well.
2. Place beets on a long piece of tin foil then fold the foil into a packet.
3. Place the foil on a cookie sheet and roast 45 minutes or until tender when poked with a fork. Allow beets to cool 20 minutes. Once cool, peel the skins off using your fingers or a paring knife (they should come off in strips easily).Chop the beets and set them aside.In a small bowl, whisk together the balsamic vinegar, walnut (or olive) oil, mustard, and honey until completely combined.In a large salad bowl, add the mixed greens and toss with desired amount of dressing.
4. Add the peach and pluot slices, roasted beets and toss again.
5. Serve salad with roasted walnuts and crumbled blue cheese on top!
Nutrition Information:
covered percent of daily need
