ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Roasted Baby Beet Salad

Photo: Beth Dreiling Hontzas; Styling: Amy Burke

Total time 1 hr, 35 mins
Yield Makes 6 servings
Trim the tops, but leave part of the stems to ensure the colorful pigment remains inside the beet during roasting.

Ingredients

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

How to Make It

  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.