Roasted Beet Salad with Cocoa Vinaigrette

Total Time:
1 hr 40 min
Prep:
25 min
Cook:
1 hr 15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 6 small beets, washed and peeled
  • 1 (5-ounce) bag spring mix salad greens
  • 2 oranges, peeled and sectioned
  • 1/2 cup chopped toasted walnuts
  • 1/2 cup crumbled goat cheese
  • 1/3 cup thinly sliced red onion
  • 1/2 cup cacao nibs
  • Cocoa Vinaigrette, recipe follows
  • Cocoa Vinaigrette:
  • 1/4 cup red wine vinegar
  • 1 teaspoon unsweetened cocoa powder
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup olive oil
Directions
  • Preheat the oven to 350 degrees F.

  • In a small bowl, combine the olive oil, salt, and pepper. Brush the beets with the olive oil mixture, then wrap them in aluminum foil and arrange on a baking sheet. Bake until fork tender, about 1 hour and 15 minutes. Remove from the oven and let cool in the foil. Slice the beets and set aside.

  • Evenly divide the salad greens, orange sections, walnuts, goat cheese, red onion, and beets between 4 salad plates. Top each salad with 2 tablespoons of cacao nibs. Drizzle with Cocoa Vinaigrette just before serving.

Cocoa Vinaigrette:
  • In a small bowl, add the vinegar, cocoa powder, sugar, salt, and pepper and whisk until smooth. Slowly add the oil, whisking constantly, until blended.

  • Yield: about 1/2 cup


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