Roasted Beet Salad Recipe
queso fresco, avocado, toasted walnuts, romaine, red wine vinaigrette, radish micro greens
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Base
Toppings
Dressing
Method
Preparing the Beets
- 1
Roasting the Beets
Preheat your oven to 400°F (200°C). Wash the beets thoroughly to remove any dirt. Wrap each beet in aluminum foil and place them on a baking sheet. Roast in the oven for about 45-60 minutes, or until a fork easily pierces through the beets. Once done, unwrap the foil and let them cool. Peel the skin off and slice into wedges.
Assembling the Salad
- 2
Prepare the Salad Base
In a large serving bowl, chop the romaine lettuce into bite-sized pieces. Add the sliced roasted beets and radish micro greens on top of the lettuce.
- 3
Prepare the Toppings
Dice the avocado and crumble the queso fresco. Sprinkle both over the salad base along with the toasted walnuts.
Making the Dressing
- 4
Mix the Dressing
In a small bowl, whisk together the red wine vinegar, extra virgin olive oil, and honey. Season with salt and black pepper to taste. Adjust the seasoning as desired.
Finishing Touches
- 5
Dress the Salad
Drizzle the dressing over the salad just before serving. Toss gently to combine all ingredients without mashing the avocado. Serve immediately.