Spiralized Roasted Beet Salad with Quince Vinaigrette

Spiralized Roasted Beet Salad with Quince Vinaigrette
  • cooking spray
  • 2 beets, peeled
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1/4 cup olive oil
  • 3 tablespoons quince vinegar, or more to taste
  • salt and ground black pepper to taste
  • 1 (12 ounce) bag spring salad mix
  • 2 ounces blue cheese, crumbled
  • 2 ounces chopped walnuts
  • 2 tablespoons fresh snipped chives


  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and grease with nonstick cooking spray.
  2. Cut beets into spirals using a spiralizer.
  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.
  4. Bake in the preheated oven, stirring halfway, until softened, about 10 minutes. Let cool completely, 5 to 10 minutes.
  5. Whisk olive oil, quince vinegar, salt, and pepper together in a small bowl to make dressing.
  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.

04/04/2018
Spiralized Roasted Beet Salad with Quince Vinaigrette, recipe PT15M PT1H 5 455 calories

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