Roasted Beet Salad with Cocoa Vinaigrette
Updated Feb 15, 2021, Published Jan 19, 2015
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Who doesn’t like chocolate? Toss some cocoa powder into this salad made of beets, baby greens, oranges, and goat cheese.
Roasted Beet Salad with Cocoa Vinaigrette
Ingredients
- 6 small beets
- 5 tablespoons extra-virgin olive oil
- 2½ tablespoons red wine vinegar
- 2 teaspoons unsweetened cocoa powder
- 1½ teaspoons honey
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 10 ounces baby salad greens
- 2 medium oranges, peeled and cut into sections
- 4 ounces crumbled goat cheese
- ½ cup roasted pistachios or chopped walnuts
Instructions
- Preheat the oven to 400ºF. Wash the beets and place them on a baking sheet. Cook until tender, 60-75 minutes. Let cool until cool enough to handle, then gently rub off the skins. Cut each beet into 6-8 pieces.
- Whisk together the olive oil, vinegar, cocoa powder, honey, salt, and pepper. Toss the salad greens in the vinaigrette and divide onto 6 salad plates. Top the salad with the beets, oranges, goat cheese, and nuts. Serve immediately.
Nutrition
Calories: 281kcalCarbohydrates: 19gProtein: 7gFat: 20gSaturated Fat: 4gCholesterol: 8mgSodium: 340mgPotassium: 531mgFiber: 4gSugar: 12gVitamin A: 900IUVitamin C: 38.8mgCalcium: 74mgIron: 1.9mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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