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roasted baby beets and blood orange salad

(2 ratings)
breezermom avatar
Recipe by
Lynette !
@breezermom
Gulf Breeze, FL

From Cooking Light. Love the combination!

(2 ratings)
yield 8 serving(s)
prep time 20 Min
cook time 1 Hr 15 Min
method Roast

Ingredients For roasted baby beets and blood orange salad

  • 12
    baby beets
  • 4 md
    blood oranges (may sub 3 navel oranges if you can't find blood oranges)
  • 1 1/2 Tbsp
    balsamic vinegar
  • 4 tsp
    extra-virgin olive oil
  • 1 tsp
    dijon mustard
  • 1/4 tsp
    salt
  • 1/8 tsp
    black pepper, freshly ground
  • 5 oz
    mixed baby greens
  • 2 oz
    blue cheese, crumbled
  • 1/4 c
    chopped pecans, toasted

How To Make roasted baby beets and blood orange salad

  • 1
    Preheat oven to 400 degrees.
  • 2
    Leave root and 1 inch stem on beets; scrub with a brush. Cut an 18 x 12 inch sheet of foil. Place beets in the center of the foil. Gather the edges of foil to form a pouch; tightly seal edges. Place the pouch on a baking sheet. Bake at 400 degrees for 45 minutes or until tender. Cool 20 minutes. Trim off the beet roots; rub off skins. Cut the beets into quarters.
  • 3
    Grate 1 teaspoon orange rind. Peel and section oranges over a large bowl; squeeze the membranes to extract the juice. Set sections aside; reserve 3 tabelspoons of juice. Discard the membranes. Combine the rind, juice vinegar, and next 4 ingredients (through pepper) in a small bowl; stir with a whisk.
  • 4
    Divide the greens evenly among 8 plates. Arrange beets and orange sections on top of the greens. Sprinkle each serving with 1 tablespoon of cheese and 1 1/2 teaspoons nuts. Drizzle each serving with about 2 teaspoons dressing.
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