Spiralized Roasted Beet Salad With Quince Vinaigrette

• cooking spray
• 2 beets, peeled
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/4 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

1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and grease with nonstick cooking spray.
2. Cut beets into spirals using a spiralizer.
3. 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.
4. Bake in the preheated oven, stirring halfway, until softened, about 10 minutes. Let cool completely, 5 to 10 minutes.
5. Whisk olive oil, quince vinegar, salt, and pepper together in a small bowl to make dressing.
6. 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.

cooking spray, beets, salt, ground black pepper, olive oil, quince vinegar, salt, spring salad mix, blue cheese, walnuts, chives

Taken from www.allrecipes.com/recipe/255193/spiralized-roasted-beet-salad-with-quince-vinaigrette/ (may not work)