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roasted beet salad with honey dijon vinaigrette

(3 ratings)
souxie avatar
Blue Ribbon Recipe by
Susan Bickta
@souxie
Kutztown, PA

This delicious salad is a combination of three of my favorite salads. I like to make this during the holidays because it is so colorful. I almost called it "Bejeweled Roasted Beet Salad" because of all of the jewel-tone colors!

Blue Ribbon Recipe

YUM-MY!!! This salad may be one of my new favorites. I could not stop munching on this one all day long. I'm putting this on my must-make list for the next time guests stop by.

— The Test Kitchen @kitchencrew
(3 ratings)
yield 6 -8
prep time 10 Min
cook time 1 Hr 30 Min
method Bake

Ingredients For roasted beet salad with honey dijon vinaigrette

  • VINAIGRETTE:
  • 1/3 c
    vegetable oil
  • 1/4 c
    apple cider vinegar
  • 3-4 Tbsp
    honey
  • 1 tsp
    stone ground dijon mustard (i use maille)
  • 1
    clove garlic, smashed and minced
  • SALAD:
  • 4 md
    golden beets, tops removed and scrubbed
  • 2 md
    red beets, tops removed and scrubbed
  • 1-2 Tbsp
    vegetable oil
  • 1/4 c
    diced red onion
  • 1/2 c
    sweetened dried cranberries
  • 1 c
    baby spinach, packed
  • 1/2 c
    toasted pecans
  • 1/2 c
    gorgonzola crumbles

How To Make roasted beet salad with honey dijon vinaigrette

  • 1
    To make vinaigrette: Put oil, vinegar, honey, mustard and garlic in a jar with a tight fitting lid. Shake well to mix. Set aside.
  • 2
    Preheat oven to 400 degrees F. Place golden beets on a large piece of aluminum foil and drizzle with oil. Wrap tightly, making a packet. Place on a baking sheet. Do the same with the red beets. Roast for 1 hour to 1 hour 15 minutes or until knife inserted in largest beet meets no resistance. Remove from oven and cool.
  • 3
    Remove skins by rubbing off with hands under a stream of cool water.
  • 4
    To make salad: Roughly chop beets into bite size chunks. Place in a large bowl. Add the onion, dried cranberries, spinach, pecans and gorgonzola. Give the vinaigrette another shake to mix well then pour over beet mixture in bowl. Toss GENTLY to combine.
  • 5
    NOTE: to toast pecans - place in a single layer on a large non-stick baking sheet and bake at 350 degrees F. for 10-12 minutes, stirring often to prevent burning, until toasted and fragrant.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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