Roasted Beet & Vegetable Salad
5
Points®
Total time: 0 min • Prep: 0 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
Ingredients
Uncooked beets
3 medium, rinsed
Rainbow chard
1 bunch(es), leaves chopped, stems sliced
Soft goat cheese
2 oz
Rainbow carrots
1 bunch(es), halved, cut into 3-inch pieces
Red onion
1 medium, cut into 2-inch wedges
Orange
½ medium, Juice and zest
Garlic
1 clove(s), grated
Dijon mustard
2 tsp
Cider vinegar
1 Tbsp
Olive oil
6 tsp
Shelled pistachio nuts (unsalted, dry roasted or raw, no sugar added)
¼ cup(s), chopped
Fennel seeds
1 Tbsp
Instructions
1
Preheat oven to 450°F. Wrap each beet in foil; roast on a sheet pan 45-50 minutes, until tender. When cool, remove skin. Slice into 1-inch wedges.
2
Drizzle chard stems with ½ tsp of oil; season with salt and pepper. Place carrot and onion on a sheet pan; drizzle with 1 tsp of oil; season; toss to coat. Roast 20 minutes. Add chard stems; roast 5 to 6 minutes more. Remove from oven.
3
In a nonstick pan, heat ½ tsp of oil on medium-high. Add pistachios and fennel seeds; season and toast, stirring occasionally, 2 to 3 minutes. Turn off heat; stir in orange zest. Transfer to a paper towel-lined plate.
4
Heat ½ tsp of oil on medium-high. Add chard leaves and 1 tsp of water; season and cook until slightly wilted and liquid has cooked off.
5
Whisk together orange juice, garlic, mustard, and vinegar; season. Slowly whisk in 3 ½ tsp of oil.
6
Toss cooked chard with half the dressing. Top with beets, vegetables, and cheese. Drizzle with remaining dressing. Garnish with the crumble.
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.