Roasted Beet Salad

Earthy, salty, peppery and sweet! Thinly sliced beets roast in under 30 minutes and are dressed in red wine vinaigrette before being tossed with candied nuts and baby arugula. Feta cheese is sprinkled on top to finish this dish with a perfect balance of flavors.

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Prep time15 min
Cooking time25 min
Portions4
DifficultyEasy

Ingredients

8 medium-size fresh beets, tops removed
1/4 cup melted Country Crock® Original Spread
2 tablespoons red wine vinaigrette
4 cups arugula
1/2 cup candied walnuts or pecans, chopped
1/4 cup crumbled feta cheese

Nutritional Guidelines (per serving)

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(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Instructions

Preheat the oven to 425°F and line a baking sheet with parchment paper.
Prepare the beets by scrubbing them well with a vegetable brush or a multi-purpose scrub sponge. Do not worry about peeling the beets! Cut the beets into thin slices, about 1/8''- 1/4'' thick. Cut each slice in half to create half moons.
Transfer the beets to the baking sheet and drizzle melted Country Crock® on top. Roast for 20-25 minutes, or until fork tender.
While the beets are still warm, toss them with the red wine vinaigrette in a mixing bowl.
Just before serving, gently mix the beets with the arugula and candied nuts. Sprinkle feta cheese on top.

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Roasted Beet Salad