Spiralized Roasted Beet Salad with Quince Vinaigrette

Great salad for lunch or dinner! Spiralizing the beets makes for a quicker cooking time. Use any flavored vinegar of your choice - dark berry or fig vinegar make great options!

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 635 Calories

Ingredients

• ¼ teaspoon salt
• ⅛ teaspoon ground black pepper
• ¼ cup olive oil
• 2 ounces chopped walnuts
• salt and ground black pepper to taste
• cooking spray
• 2 ounces blue cheese, crumbled
• 2 beets, peeled
• 3 tablespoons quince vinegar, or more to taste
• 1 (12 ounce) bag spring salad mix
• 2 tablespoons fresh snipped chives

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and grease with nonstick cooking spray.

Step 2

Cut beets into spirals using a spiralizer.

Step 3

Place beet spirals in a bowl; add 1/4 teaspoon salt and 1/8 teaspoon black pepper and toss to combine. Spread out on the prepared baking sheet.

Step 4

Bake in the preheated oven, stirring halfway, until softened, about 10 minutes. Let cool completely, 5 to 10 minutes.

Step 5

Whisk olive oil, quince vinegar, salt, and pepper together in a small bowl to make dressing.

Step 6

Divide spring salad mix between 2 plates. Top with cooled beet spirals. Scatter blue cheese, chopped walnuts, and chives over the beets. Drizzle dressing on top.