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Balsamic Roasted Beet Salad

Dec 12, 2012 | Recipes | 0 comments

Marinated Beet Salad

This Roasted Beet Salad Recipe has only ten ingredients and SO much flavor! This just may be your new favorite salad.

Rather than chopping ingredients for a salad each night, prep 1 large salad at the beginning of the week. Then simply dish it up as a side salad for dinners or scoop some out for a quick lunch. Many of our meal plans provide a salad recipe, this one is pulled from our Winter 1 Plan.

A balsamic roasted beet & shaved fennel salad is one of my favorite winter salads. On your prep day, you’ll need to roast your beets & thinly slice your fennel. The rest is simply assembling your salad. This salad keeps for 3-5 days. I’ll wait and add in the goat cheese at dinnertime if I know the salad is going to be around much longer than 3 days.

Marinated Beet Salad
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Balsamic Roasted Beet Salad

Ingredients

  • 1 tub mixed greens
  • 1 small fennel bulb, thinly sliced
  • 4 large beets
  • 1-2 Tbsp olive oil
  • 1 Tbsp balsamic vinegar
  • 1/2 cup walnuts
  • 4 oz goat cheese (optional)

For the Balsamic Vinaigrette:

  • 1/2 cup olive oil
  • 1/4 cup balsamic vinegar
  • pepper to taste

Instructions

  • Peel beets and dice into ½” cubes.
  • Toss beets w/ 1-2T olive oil, season w/ S&P. Roast for 40-45 minutes at 375 F, removing half-way through and tossing.
  • When cooked through (a knife slides through the beets) remove from oven and toss w/ 1T balsamic vinegar. Allow to cool.
  • To assemble your salad, layer the following:
    – ½ tub mixed salad greens
    – ½c thinly sliced fennel
    – ¼ c chopped walnuts
    – ½ roasted beets
    – 2oz crumbled goat cheese
  • Repeat layers.
  • (Option to store the assembled salad in the mixed greens container.)

For the vinaigrette

  • Whisk 1/2 cup olive oil and 1/4 cup balsamic together and add pepper to taste.

The January Plan is a weekly gluten-free, dairy-free meal plan that includes this beet salad.

What is your favorite winter salad combo? Share your ideas and pictures on Facebook, Twitter or Instagram as @prepdish in all 3 places, or leave a comment below.

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