Roasted Beet Salad with Cocoa Vinaigrette
Servings: 6 Servings
Calories: 281kcal
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: 281kcal | Carbohydrates: 19g | Protein: 7g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 8mg | Sodium: 340mg | Potassium: 531mg | Fiber: 4g | Sugar: 12g | Vitamin A: 900IU | Vitamin C: 38.8mg | Calcium: 74mg | Iron: 1.9mg