Spiralized Roasted Beet Salad with Quince Vinaigrette

Name: Spiralized Roasted Beet Salad with Quince Vinaigrette
Total time: 30
Yield: 2
Ingredients: cooking spray; 2 beets, peeled; ¼ teaspoon salt; ⅛ teaspoon ground black pepper; ¼ cup olive oil; 3 tablespoons quince vinegar, or more to taste; salt and ground black pepper to taste; 1 (12 ounce) bag spring salad mix; 2 ounces blue cheese, crumbled; 2 ounces chopped walnuts; 2 tablespoons fresh snipped chives

Recipe by Arizona Desert Flower from allrecipes.com

Dinner 30 Mins.

Ingredients

2 servings

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cooking spray
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2 beets, peeled
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¼ teaspoon salt
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⅛ teaspoon ground black pepper
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¼ cup olive oil
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3 tablespoons quince vinegar, or more to taste

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salt and ground black pepper to taste
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1 (12 ounce) bag spring salad mix
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2 ounces blue cheese, crumbled
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2 ounces chopped walnuts
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2 tablespoons fresh snipped chives

Instructions

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and grease with nonstick cooking spray.
Cut beets into spirals using a spiralizer.
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.
Bake in the preheated oven, stirring halfway, until softened, about 10 minutes. Let cool completely, 5 to 10 minutes.
Whisk olive oil, quince vinegar, salt, and pepper together in a small bowl to make dressing.
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.