Roasted Beet and Orange Salad
The acidity of the Roasted Beet and Orange Salad helps balance the heavier quality of meat dishes.
By Chef Laura Bonicelli
Prep Time
20 min
Cook Time
40 min
Total Time
55 min
Servings
4 servings
Ingredients
- 1 cupwalnut Halves
- 1 large bunch beets
- 2 tablespoonsextra-virgin olive oil
- Kosher salt and freshly ground pepper (to taste)
- 2 oranges -- 1 zested and juiced (1 peeled and sectioned)
- 1/4 cupred wine vinegar
- 1/3 cupextra-virgin olive oil
- Kosher salt and freshly ground pepper
- 4 cupsmixed greens
- 1/2 red onion -- sliced very thin
Nutrition Facts
Per Serving (serves 4 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Toast the walnuts in a 400º F oven for , stirring several times to prevent burning.
- 2
Cut the tops and bottoms off the beets and peel (make sure you wear gloves and an apron for this as beet juice stains). Cut beets into 3/4-inch cubes and place on a foil covered roasting pan or baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat and roast in a 425º F oven until soft and browning, about . Remove to a bowl to cool; cover and chill.
- 3
Zest and juice on orange into a bowl. Add vinegar and olive oil. Season with salt and pepper and whisk to blend. Adjust seasonings.
- 4
Peel the other orange down to the flesh, removing all pith and cut into slices.
- 5
Arrange a bed of using 1 cup of mixed greens. Top with 1/4 of the red onion, orange slices, and roasted beets. Drizzle with dressing and top with 1/4 of the walnuts. Repeat with each of the additional plates.
Chef's Notes
Copyright: Chef Laura Bonicelli