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roasted beet orange salad

Roasted Beet, Blood Orange & Mixed Green Salad

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
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Servings

4 Servings

Ingredients

  • 8 baby golden and red beets
  • ¼ cup plus 2 tablespoons 90 ml olive oil
  • 1 ½ teaspoons salt
  • 1 medium blood orange
  • 1 medium navel orange
  • 4 cups 160 g mixed greens, such as baby romaine, spinach, watercress, or herbs
  • 2 tablespoons chopped natural pistachios
  • 1 tablespoon Dijon mustard
  • 1 tablespoon champagne vinegar or apple cider vinegar
  • ½ teaspoon freshly ground black pepper

Instructions

  • 1) Preheat the oven to 400°F (200°C). Rinse and peel the baby beets. If you are using larger beets, cut them in half or in quarters. Toss them in 2 tablespoons of the olive oil and ½ teaspoon of the salt. Place them on a baking sheet and bake them for about 40 minutes or until tender.
  • 2) Peel the blood and navel oranges, making sure to remove the bitter white skin. Slice them thinly.
  • 3) Place the greens on a platter and top with the orange slices, roasted beets, and pistachios.
  • 4) Make the vinaigrette by whisking the mustard, vinegar, remaining 1 teaspoon salt, black pepper, and remaining ¼ cup (60 ml) olive oil. Drizzle the vinaigrette over the salad and serve immediately