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
=====
- 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
Chef Laura Bonicelli
Nutrition
More Recipes
Roasted Asparagus Pate
Take me to the lesson... Roasted Asparagus Pate What to do with those asparagus ends? I love using this as a spread with cured meats or fresh tomatoes. food processor 2 cups trimmed asparagus ends (peel if thick and tough )2 tablespoons extra-virgin olive oilKosher...
Magic Mojito
Take me to the lesson... Mojitos for Two I save this mojito recipe for summer evenings in August. 24 mint leaves1 lime -- cut in half and then into 4 wedeges4 tablespoons sugar2 cups crushed ice3 ounces white rumclub soda Put half of the mint leaves and squeeze one...
Minestrone Verde
Take me to the lesson... Snap Pea Minestrone Verde Snap Pea Minestrone Verde is a fresh light minestrone that uses the best of springs produce. 1 clove garlic (minced)2 tablespoons pine nuts1 cup chopped basil1/4 cup grated Asiago or Parmesan cheese2 tablespoons...
Recent Comments