90 minutes

Roasted Beet Salad


  • Abbio Sauté Pan
  • Cutting board
  • Measuring cups / spoons 
  • Mixing bowl
  • Stirring spoon 
  • Chef's knife 


    • Preheat oven to 400 degrees.
    • Clean beets by washing them under cold water, make sure to dry well.
    • Chop walnuts and set aside 


    • Tightly wrap beets in foil, place on Abbio Sauté Pan and roast for about 60 minutes. You'll know the beets are done when a fork easily slides into the center of the beet. 
    • Remove beets from oven and set aside to cool.
    • Place walnuts and syrup or honey into Sauté Pan, turn stove to low heat.
    • Cook and stir until evenly coated and set aside to cool.
    • Make dressing by mixing vinegar, oil, and dijon, and whisking well with a fork.
    • Once beets are cool, peel and cube. 
    • Assemble your salad by adding greens, beets , and walnuts. 
    • Add dressing to taste, and add salt and pepper as desired.
    • Top with crumbled goat cheese and enjoy!