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Roasted Beet Salad

This Roasted Beet Salad recipe is filled with healthy and flavorful ingredients. You can’t BEET it!

15 mins
6 Serving(s)
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Roasted Beet Salad

Ingredients

  • 1 1/2 lb beets, medium sized, scrubbed, trimmed and cut in 1/4-in. slices
  • 2 granny smith apples, thinly sliced
  • 3 radishes, thinly sliced
  • 4 cups baby arugula
  • 8 oz. fresh mozzarella ball, diced
  • 1/2 cup pistachios, toasted
  • 4 tbsp. olive oil
  • 4 tsp. red wine vinegar
  • 1 tsp. cracked black peppercorns

Instructions

  1. Preheat oven to 450 degrees.
  2. In a medium bowl, toss beets with 1 tablespoon oil and spread in a single layer on a large baking sheet. Sprinkle beets with a little salt, if desired.
  3. Place baking sheet in oven and roast for 20 minutes or until the beets begin to turn golden brown and crispy.
  4. Remove and set aside to cool before transferring to a large salad bowl.
  5. Add apple, radishes, arugula, mozzarella and pistachios to bowl and toss ingredients together.
  6. In a small bowl, whisk together remaining tablespoon of oil, red wine vinegar and cracked peppercorns. Drizzle over salad In a small bowl, whisk together remaining tablespoon of oil, red wine vinegar and cracked peppercorns. Drizzle over salad and serve immediately.

Nutrition Facts

254 Calories Per ServingFat: 18gSaturated Fat: 3gCholesterol: 4mgSodium: 149mgCarbohydrates: 24gFiber: 5gSugars: 8gProtein: 5g

Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe