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Roasted Beet Salad with Reduced Balsamic
This roasted beet salad with balsamic glaze is a simple yet flavorful salad that is perfect for lunch, dinner or even brunch! This roasted beet salad would be an amazing appetizer or easily become the main course with the addition of protein.
Preheat the oven to 400F. Peel the beet and wrap them by color in foil. The red beets will stain the yellow beets if you cook them together. Place the foil packs on a baking sheet and bake at 400F for 1 hour. Remove from the oven and allow to cool.
Pour the balsamic vinegar in a small sauce pan and turn the heat to medium. Allow the vinegar to come to a slight boil (not rolling boil) and allow the liquid to reduce in half. When the balsamic coats the back of a spoon easily, it's done. Remove from heat and allow to cool slightly.Add a pinch of salt.
Place the arugula in two separate salad plates.
Slice the beets and arrange them on the arugula
Crumble the goat cheese and pecans over the beets.
Cut up an avocado into cubes and distribute throughout the salads
Pour the reduced balsamic over the salad right before serving
Nutrition Information
Nutrition Facts
Amount per Serving
Calories
403
Fat
25
g
Carbohydrates
37
g
Fiber
12
g
Sugar
22
g
Protein
9
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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