Roasted Beet Salad with Balsamic Vinaigrette

Serves 4


  • 1/3 cup balsamic vinegar
  • 1/2 cup olive oil
  • 1 small shallot, peeled and cut into quarters
  • 2 teaspoons Dijon mustard
  • 1 teaspoon honey
  • Salt and freshly ground pepper to taste
  • 2 medium beets (about 1 pound), peeled and cut into small wedges
  • 4 cups mixed greens or baby arugula
  • 4 ounces crumbled blue cheese or goat cheese
  • 1/2 cup glazed walnuts or pecans


Heat oven to 350˚F.
To make dressing, put the balsamic vinegar, olive oil, shallot, Dijon mustard and honey in a food processer or blender. Blend until smooth and season to taste with salt and pepper.
Place beets in small baking dish. Drizzle 1/4 cup of the dressing over the beets and toss. Cover and bake until tender (25-45 minutes depending on size).
Chill beets.
Place greens on four individual plates and top with beets. Drizzle with vinaigrette and sprinkle with cheese and glazed nuts.


Recipe from Town & Country Market Bainbridge - Culinary Resource Center
Some products may not be available at all stores.