Roasted Rainbow Beet Salad

Recipe

Salad
Roasted Rainbow Beet Salad

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Recipe Data

6
Servings
10min
Prep
35min
Total

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    Description

    Go big with beets! They aid in blood flow which help give oxygen to your body during a tough workout.

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    Servings and Ingredients

    Ingredients
    Serves 6
    QuantityIngredientAdd
    1 lbs.golden beets, washed
    1 lbs.red beets, washed
    2 tbsp.plus 1/2 c. Gustare Vita olive oil, divided
    3large shallots, finely chopped and divided
    12medium sea scallops, trimmed
    2 tbsp.Hy-Vee Select white wine vinegar
    1 tbsp.orange zest
    3 tbsp.fresh orange juice
    Hy-Vee salt, to taste
    Hy-Vee black pepper, to taste
    4 oz.Hy-Vee goat cheese, crumbled
    1cara cara orange, peeled and cut crosswise into 1/2-inch slices
    1blood orange, peeled and cut crosswise into 1/2-inch slices
    1tangerine, peeled and cut crosswise into 1/2-inch slices
    1 c.Hy-Vee spring salad mix
    ¼ c.fennel fronds
    2 tbsp.Hy-Vee pine nuts, toasted

    Things To Grab

    • Large baking sheet
    • Aluminum foil
    • Large skillet
    • Slotted spoon
    • Paper towels
    • Whisk
    • Small bowl
    • Serving plates

    Directions

    1. Preheat oven to 400 degrees. Line a baking sheet with foil. Peel beets and remove tops; cut beets into wedges. Place beets on prepared baking sheet and drizzle with 2 tablespoons oil. Roast for 20 to 25 minutes or until tender. Cool.

    2. Meanwhile, peel 2 shallots; cut into thin slices. Heat 1/4 cup oil in a large skillet over medium-high heat. Cook shallots in hot oil for 5 minutes or until golden brown and crispy. Remove with a slotted spoon; place on paper towels to drain.

    3. Add scallops to same skillet. Cook for 3 to 4 minutes per side or until golden brown; remove from heat and keep warm.

    4. Whisk together vinegar, orange zest and juice, remaining shallot, salt, and pepper to make vinaigrette. Slowly whisk in remaining 1/4 cup oil.

    5. Arrange roasted beets, cheese, and orange slices on four serving plates. Top with scallops, spring mix, fennel fronds, fried shallots, and pine nuts. Serve with orange vinaigrette.

    Nutrition facts

    Servings

    440 Calories per serving

    Amounts Per Serving

    • Total Fat: 31g
    • Cholesterol: 20mg
    • Sodium: 320mg
    • Total Carbohydrates: 31g
    • Protein: 13g

    Daily Values

    0%
    Vitamin A 20%
    0%
    Vitamin C 80%
    0%
    Iron 15%
    0%
    Calcium 10%

    Recipe Source:

    Balance April 2018