Here's a colorful, tangy, and flavor-packed dish that’s worthy of any fine dining restaurant. Roasted beets tossed in with spring mix & goat cheese is a must try!
- Baby arugula & spring mix - Walnuts - Goat cheese - Shallot - Salad dressing
Cut a sheet of aluminum foil. Place a beet in the center of the square, drizzle it with olive oil, and sprinkle it with a few pinches of salt and pepper.
Tightly wrap the foil around the beets. Place the foil-wrapped beets in a single layer on a baking sheet lined with parchment paper. Bake for 25-30 minutes or until tender.
Remove the beets from the oven, unwrap them, and let them cool for about 10 minutes on the counter. Carefully peel off the skins and slice them into wedges.
To a mason jar, add the maple syrup, Dijon mustard, garlic, balsamic vinegar, olive oil, salt, and pepper. Tightly secure the lid on the jar and shake to combine the ingredients.
Add the greens and shallot to a large salad bowl. Drizzle the vinaigrette for beet salad over the greens and toss to combine.
Be sure to check out the blog post for ingredient substitutions, helpful tips, and storage instructions.
Did you know air frying beets is the quickest way to roast them? Plus, you can mix it with other vegetables for a quick & easy veggie side dish.