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Roasted Beet Salad with Cocoa Vinaigrette Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
Servings
$ /Serving
Print
Easy Level
0 MIN Prep + Cook
4 Servings
$ /Serving

Roasted Beet Salad with Cocoa Vinaigrette Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
4 Servings
$ /Serving

Ingredients

  • 1/4 cup plus 2 tablespoons olive oil, divided
  • 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
  • 1/4 cup red wine vinegar
  • 1 teaspoon unsweetened cocoa powder
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon ground black pepper, divided

Preparation

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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