Roasted Beet Salad with Cranberry Vinaigrette and

Lynnda Cloutier


Roasting beets improves their flavor immensely. You won’t be disappointed if you give this recipe a try.
From Blanchard’s Table


☆☆☆☆☆ 0 votes

15 Min
1 Hr 30 Min


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  • ·
    8 small beets
  • ·
    1 1/2 tbsp. apple cider vinegar
  • ·
    3 tbsp. mild olive oil
  • ·
    1/2 tsp. dijon mustard
  • ·
    1/2 cup whole berry cranberry sauce (canned is fine)
  • ·
    3 oz. crumbled blue cheese

How to Make Roasted Beet Salad with Cranberry Vinaigrette and


  1. Preheat oven to 400.
    Cut off beet greens, leaving on 1 inch of stem and wrap each beet individually in foil. Roast them on a sheet pan til tender. They’ll feel soft when squeezed gently. Should take about 1 to 1 1/2 hours. Unwrap and cool to room temperature. Peel and cut into 1/4 inch thick slices
  2. In small bowl, whisk together vinegar, oil, mustard, cranberry sauce and salt and pepper. Toss beets with enough dressing to coat and mound on a serving platter or individual plates.Sprinkle with blue cheese and serve at room temperature.
    Serves 6 to 8

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About Roasted Beet Salad with Cranberry Vinaigrette and

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American

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