Roasted Beet-And-Sugared Walnut Salad With Orange Vinaigrette

Vegetarian
Gluten Free
Health score
16%
Roasted Beet-And-Sugared Walnut Salad With Orange Vinaigrette
45 min.
8
303kcal

Suggestions


Experience the vibrant flavors and beautiful colors of our Roasted Beet-And-Sugared Walnut Salad with Orange Vinaigrette! This delightful dish is perfect for any occasion, combining the earthiness of roasted beets with the sweetness of sugared walnuts, all brought together by a zesty orange vinaigrette. Whether you're looking for a refreshing side dish for a dinner party, an antipasti platter, or just a light and healthy snack, this salad fits the bill beautifully.

As a cooking enthusiast, I’m always on the lookout for fresh and nutritious recipes that can impress guests and tantalize taste buds. With its vibrant presentation and a medley of textures, this salad not only looks stunning on the plate but also packs a nutritious punch—perfectly suitable for vegetarians and gluten-free eaters alike.

The combination of tender roasted beets, refreshing salad greens, and juicy orange segments creates a harmony of flavors, while the crunchy sugared walnuts add just the right amount of sweetness and surprise. In just 45 minutes, you can create a dish that is not only visually appealing but also a delight to the palate, making it an ideal starter or a standalone snack for any meal. Get ready to elevate your salad game with this delicious recipe!

Ingredients

  • large beets fresh with tops
  • tablespoons butter melted
  • cups salad greens mixed
  • tablespoon olive oil 
  • servings orange vinaigrette 
  •  oranges peeled
  • 0.3 teaspoon pepper 
  • 0.5 teaspoon salt 
  • tablespoons sugar 
  • cup walnut halves 

Equipment

  • frying pan
  • baking sheet
  • oven

Directions

  1. Combine first 3 ingredients; place in a single layer on a baking sheet.
  2. Bake at 275 for 40 to 45 minutes, stirring every 15 minutes. Cool and set aside.
  3. Cut tops from beets; slice tops, and set aside. Peel beets, and cut into wedges.
  4. Toss together beet wedges, olive oil, salt, and pepper; place in a 15- x 10-inch jellyroll pan.
  5. Bake at 400, stirring occasionally, 35 to 45 minutes or until tender. Toss with orange sections and half of Orange Vinaigrette.
  6. Combine mixed salad greens and sliced beet tops; toss with remaining dressing. Arrange on individual serving plates; top with beets and oranges, and sprinkle with walnuts.

Nutrition Facts

Calories303kcal
Protein8.62%
Fat40.55%
Carbs50.83%

Properties

Glycemic Index
40.14
Glycemic Load
17.08
Inflammation Score
-9
Nutrition Score
20.466956495267%

Flavonoids

Cyanidin
0.4mg
Hesperetin
33.45mg
Naringenin
18.81mg
Luteolin
0.99mg
Kaempferol
0.16mg
Myricetin
0.18mg
Quercetin
0.82mg

Nutrients percent of daily need

Calories:303.11kcal
15.16%
Fat:14.65g
22.54%
Saturated Fat:3.01g
18.84%
Carbohydrates:41.32g
13.77%
Net Carbohydrates:31.67g
11.51%
Sugar:30.14g
33.49%
Cholesterol:7.53mg
2.51%
Sodium:333.85mg
14.52%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:7.01g
14.02%
Vitamin C:81.29mg
98.53%
Folate:282.88µg
70.72%
Manganese:1.25mg
62.32%
Fiber:9.65g
38.61%
Potassium:994.48mg
28.41%
Copper:0.45mg
22.73%
Magnesium:85.23mg
21.31%
Phosphorus:160.08mg
16.01%
Vitamin B6:0.31mg
15.46%
Vitamin B1:0.23mg
15.18%
Vitamin A:718.24IU
14.36%
Iron:2.36mg
13.1%
Calcium:100.59mg
10.06%
Vitamin B2:0.17mg
9.84%
Zinc:1.31mg
8.73%
Vitamin B5:0.74mg
7.41%
Vitamin B3:1.33mg
6.65%
Vitamin E:0.74mg
4.93%
Selenium:2.92µg
4.18%
Vitamin K:2.2µg
2.1%
Source:My Recipes