Jump to Recipe

Print - members only.  Please log in or JOIN HERE!

If you are looking for a colorful, tangy, and unique salad to start a meal or be a meal – this is it!  Roasted beets are a hearty and earthy centerpiece to this salad and pair perfectly with orange, red onion, and walnuts.

If you are having problems with access: Log in or Join Here!

Step by Step Instructions

Roasted Beet Salad

Roasted Beet and Orange Salad

Chef Laura Bonicelli
5 from 1 vote

Print - members only.  Please log in or JOIN HERE!

Prep Time 20 mins
Cook Time 40 mins
Total Time 55 mins
Course Salad
Servings 4
Calories 311 kcal

Ingredients
  

  • 1 cup walnut Halves
  • =====
  • 1 large bunch beets
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground pepper to taste
  • =====
  • 2 oranges -- 1 zested and juiced 1 peeled and sectioned
  • 1/4 cup red wine vinegar
  • 1/3 cup extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • =====
  • 4 cups mixed greens
  • 1/2 red onion -- sliced very thin

Instructions
 

  • Toast the walnuts in a 400º F oven for 5 minutes, stirring several times to prevent burning.
  • 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 35-40 minutes. Remove to a bowl to cool; cover and chill.
  • Zest and juice on orange into a bowl. Add vinegar and olive oil. Season with salt and pepper and whisk to blend. Adjust seasonings.
  • Peel the other orange down to the flesh, removing all pith and cut into slices.
  • 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.

Notes

Copyright:
Chef Laura Bonicelli

Nutrition

Calories: 311kcalCarbohydrates: 11gProtein: 4gFat: 29gSaturated Fat: 4gSodium: 19mgPotassium: 269mgFiber: 3gSugar: 6gVitamin A: 401IUVitamin C: 31mgCalcium: 44mgIron: 1mg
Keyword beets, orange
Tried this recipe?Let us know how it was!

More Recipes

Summer Vegetable Pasta

Summer Vegetable Pasta

By: Chef Laura Bonicelli   Every chef has a dish that they know is greater than the sum of its ingredients. Here it is! This picture is from a demo at my favorite Farmers Market! If you want more recipes Join The Club!!![mepr-hide rules="3130"...

Grilled Corn and Potato Chowder

Grilled Corn and Potato Chowder

By: Chef Laura Bonicelli   Milk and cream-based soups are popular in many cultures, particularly in Scandinavian countries. Grilled Corn and Potato Chowder is a delightful variation and perfect for an August menu. Buy your corn at your favorite Farmers...

Mexican Sweet Corn

Mexican Sweet Corn

By: Chef Laura Bonicelli Mexican sweet corn is a special occasion summer treat in my house. Grill the corn, don't grill the corn, it doesn't matter. It's always delicious. Buy your corn at your favorite Farmers Market! About Mexican Sweet CornElote (aka Mexican Street...

en papillote

Subscribe To Our Newsletter!

Join our mailing list to receive the latest recipes and updates!

You have successfully subscribed!

Pin It on Pinterest