Roasted Beet Salad with Honey Dijon Vinaigrette

As demonstrated in the “Red” episode of Live It – February 2017

Watch the episode here.

Back to All Recipes

Ingredients

• 3 medium beets
• 10 oz mixed baby greens
• 2 oz goat cheese
• ½ cup walnuts, coarsely chopped
• 2 Tbsp honey
• 1½ Tbsp Dijon mustard
• 3 Tbsp red wine vinegar
• 3 Tbsp olive oil
• ¼ tsp pepper
• Salt to taste

Instructions

1. Preheat oven to 400°. 
2. Scrub beets and trim off tops. Wrap beets individually in aluminum foil and place them on a sheet pan. Roast 50–60 minutes, or until a sharp knife can easily be inserted into the largest beet. 
3. Unwrap each beet and set aside until cool enough to handle. Using your hands or a paring knife, peel the beets, slice and set aside. 
4. To make the vinaigrette, whisk together the honey, Dijon mustard, red wine vinegar, olive oil, salt and pepper. Taste and adjust seasoning as needed.
5. Place the greens in a large bowl. Drizzle the dressing over the greens and toss to coat. Divide the greens onto plates and top with beets, walnuts and goat cheese.

Nutrition Facts

Amount per serving
Yield: 6 servings 

Calories: 202.1

Total Fat: 15.4 g

Saturated Fat: 2.9 g

Polyunsaturated Fat: 5.3 g

Monounsaturated Fat: 6.3 g

Cholesterol: 4.3 mg

Sodium: 171.9 mg

Potassium: 183.7 mg

Total Carbohydrate: 11.1 g

Dietary Fiber: 2.7 g

Sugars: 9.2 g

Protein: 4.4 g

Vitamin E: 5.8%

Copper: 13.0%

Folate: 13.8%

Iron: 4.9%

Magnesium: 6.9%

Manganese: 24.3%

Live It is a cooking demonstration presented by the Nutrition Food Service and Wellness Departments at Parkview Health. Each episode is hosted by dietitian Andrea Miller, with a goal of showcasing nutrient-dense foods and teaching viewers doable ways to use them in order to promote wellness in our community.

For more recipes and to watch past episodes of Live It, visit www.www.chwchospital.org/live-it.