Roasted beets, gorgonzola cheese and spinach salad with orange vinaigrette
Here is a roasted beet salad that’s perfect for family meals or special occasions. Step by step instructions show you exactly how to put this salad together. Be sure to pick up some roasted beets in your local produce dept to speed up salad prep.
Roasted Beet and Spinach Salad with Candied Pecans
A roasted beet salad with gorgonzola and candied pecans! Step by step easy instructions show you how to make this salad-perfect for family meals or company.
Print Pin RatePrep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 3
Calories: 683kcal
Ingredients
Orange Vinaigrette
- 1/2 cup Olive Oil
- 1/4 cup Orange Juice
- 2 Tablespoons Pomegranate Vinegar or whatever vinegar you have on hand
- 2 Tablespoons Honey
- 1 Tablespoon Creole Mustard
Candied Pecans:
- 1/2 cup Pecan Halves
- 1 Tablespoon Butter
- 2 Tablespoons Brown Sugar
Roasted Beet Salad:
- 3 Medium Beets, roasted
- 1 Tablespoon Olive Oil
- 4 cups Chopped fresh Spinach
- 1/4-1/3 cup Gorgonzola Cheese
Instructions
Orange Vinaigrette:
- Mix all ingredients in a blender or shaker bottle.
Candied Pecans:
- Preheat oven to 375 degrees.
- Melt butter and stir in brown sugar.
- Toss pecans in sugar mixture and spread on baking sheet.
- Bake 10-15 minutes stirring occasionally until golden brown.
Roasted Beet Salad:
- To assemble salad: Peel roasted beets and slice into chunks.
- Place beet chunks on a salad plate and top with a small sprinkle cheese.
- Next add a layer or spinach then more beet chunks.
- Garnish with more cheese and add candied pecans.
- Drizzle with salad dressing and serve.
Nutrition
Calories: 683kcal | Carbohydrates: 33g | Protein: 6g | Fat: 60g | Saturated Fat: 10g | Cholesterol: 17mg | Sodium: 321mg | Potassium: 629mg | Fiber: 5g | Sugar: 27g | Vitamin A: 4010IU | Vitamin C: 25.6mg | Calcium: 122mg | Iron: 2.5mg
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