Spiralized Roasted Beet Salad with Quince Vinaigrette

Great salad for lunch or dinner! Spiralizing the beets makes for a quicker cooking time. Use any flavored vinegar of your choice - dark berry or fig vinegar make great options!

Step: 1

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and grease with nonstick cooking spray.

Step: 2

Cut beets into spirals using a spiralizer.

Step: 3

Place beet spirals in a bowl; add 1/4 teaspoon salt and 1/8 teaspoon black pepper and toss to combine. Spread out on the prepared baking sheet.

Step: 4

Bake in the preheated oven, stirring halfway, until softened, about 10 minutes. Let cool completely, 5 to 10 minutes.

Step: 5

Whisk olive oil, quince vinegar, salt, and pepper together in a small bowl to make dressing.

Step: 6

Divide spring salad mix between 2 plates. Top with cooled beet spirals. Scatter blue cheese, chopped walnuts, and chives over the beets. Drizzle dressing on top.

Per Serving: 635 calories; protein 14.6g; carbohydrates 28.1g; fat 54.4g; cholesterol 21.3mg; sodium 894.6mg.

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