Roasted Beet Salad Recipe
roasted beets, dried cranberries, orange segments, candied pecans, bleu cheese crumbles, avocado, mixed greens, lemon basil vinaigrette
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
- 1
Roast the Beets
Preheat the oven to 400°F (200°C). Wrap the beets in aluminum foil and place them on a baking sheet. Roast for about 45-60 minutes, or until they are tender when pierced with a fork. Remove from the oven, let cool, then peel and slice.
- 2
Prepare the Vinaigrette
In a small bowl, whisk together 1/4 cup of olive oil, the juice of 1 lemon, and fresh basil leaves. Season with salt and pepper to taste.
- 3
Assemble the Salad
In a large salad bowl, combine the mixed greens, sliced roasted beets, dried cranberries, orange segments, candied pecans, bleu cheese crumbles, and diced avocado.
- 4
Dress the Salad
Drizzle the lemon basil vinaigrette over the salad and toss gently to combine. Serve immediately.