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

Recipe by Southern Living March 2011

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Credit: Beth Dreiling Hontzas; Styling: Amy Burke

Recipe Summary

total:
1 hr 35 mins
Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

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