roasted beet salad
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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.
Course Salad
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 3
Calories 683kcal
Author Easyhealth Living

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