Roasted Beet and Orange Salad
This roasted beet and orange salad features roasted beets and fresh oranges arranged on a bed of mixed greens. It is then brightened with an easy and refreshing orange vinaigrette.
- Prep time
- 5 min
- Cook time
- 1 hr 15 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 16-18 oz beetroots, scrubbed clean ((about 2-3 beets, depending on their size))
- 2 navel oranges
- 2 oz mixed greens ((about 2 tightly packed cup lettuce))
- fresh mint
- 2 tablespoons chopped roasted walnuts
- 2 tablespoons orange juice
- 1 1/2 teaspoons white wine vinegar
- 1 teaspoon orange zest
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon dijon mustard
- 1/2 teaspoon minced shallot ((optional))
- 1/8 teaspoon salt ((to taste))
- 1/8 teaspoon pepper ((to taste))
Instructions
- 1
Preheat the oven to 390°F (200°C). Trim off the top of your beets and wrap them in foil. Once the oven is ready, roast the beets from 1 hour to 1 hour 15 minutes, or until they are tender. Cooking time will depend on their size.
- 2
After roasting the beets, let them cool and chill them in the refrigerator until you want to put together the salad.
- 3
When you are ready to prepare the salad, peel the oranges and cut into segments. Then peel and cut beets into thin slices.
- 4
Whisk together all ingredients to make the dressing. Taste and adjust to your liking. Toss the beets with about ⅓ of the dressing.
- 5
Place mixed greens on serving plates. Then arrange beet slices on top of the lettuce together with orange slices, mint, and roasted walnuts. Drizzle the remaining dressing and serve.