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–+ servings
Roasted Beet Salad

Roasted Beet and Orange Salad

© Chef Laura Bonicelli
The acidity of the Roasted Beet and Orange Salad helps balance the heavier quality of meat dishes.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dinner, MM-Blue, Salad, Sides
Cuisine American
Servings 4
Calories 311 kcal

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

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, red onion
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