Beet and orange salad
From unswissmiss 17 years ago
- 60 minutes to make
- Serves 4
Salads don't have to be green! This one combines the sweetness of roasted beets with the tartness of fresh orange.
Ingredients
- 1 pound beets shopping list
- 2-3 navel (seedless) oranges shopping list
- 1 Tbsp chives, chopped (optional) shopping list
- olive oil shopping list
- balsamic vinegar shopping list
- salt shopping list
- pepper shopping list
How to make it
- Scrub beets clean and trim off any greens. Rub with olive oil, if desired, wrap in aluminum foil, and roast in a 400°F oven until tender, approximately 1 hour. (Larger beets will take longer.)
- Cool beets until they can be handled.
- In the meantime, cut the peel from the oranges and section. Squeeze out juices from leftover membranes and reserve.
- Slip beets from their skins and into cubes of approximately 1/2 inch.
- Make approximately 1/4 cup vinagrette with the orange juice, vinegar, olive oil, salt, and pepper. (Suggested: half juice/vinegar, half oil.)
- Toss together beets, orange slices, and vinagrette. Just before serving, garnish with chives.
The Rating
Reviewed by 8 people-
Roast beets are the absolute best...I always roast more than a recipe calls for because I eat them before they get to the "main dish". My beets are just up in my Missouri garden...I'll be fixing this one!
watkinsgal
in Northern loved it
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Wonderful, love beets and oranges, classic.
notyourmomma
in South St. Petersburg loved it
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Wow, great combination I would have not thought of!
Thank you!
eyecook
in Ironwood loved it
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