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.
Step by Step Instructions
Roasted Beet and Orange Salad
Ingredients
- 1 cup walnut Halves
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- 1 large bunch beets
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper to taste
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- 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
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- 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
Chef Laura Bonicelli
Nutrition
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