Roasted Baby Beet Salad

Southern Living
Roasted Baby Beet SaladRecipe

Photo: Beth Dreiling Hontzas; Styling: Amy Burke

Trim the tops, but leave part of the stems to ensure the colorful pigment remains inside the beet during roasting.
Makes 6 servings


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2 pounds assorted baby beets with tops
1 tablespoon olive oil
5 cups loosely packed baby lettuces
1 cup crumbled Gorgonzola cheese
1 cup lightly salted roasted pecan halves


Total: 1 Hour, 35 Minutes

1. Preheat oven to 400°. Trim beet tops to 1/2 inch; gently wash beets. Place beets in a single layer in a shallow baking pan; drizzle with oil, tossing gently to coat. Cover pan tightly with aluminum foil.

2. Bake at 400° for 40 minutes or until tender. Transfer to a wire rack, and let cool 30 minutes.

3. Peel beets, and cut in half. Gently toss beets with 1/3 cup Brown Sugar Vinaigrette. Arrange lettuces on a serving platter. Top with beet mixture, Gorgonzola cheese, and pecans; serve with remaining Brown Sugar Vinaigrette.

Created date

February 2011