Roasted Beet Salad with Orange Vinaigrette
Roasting beets unlocks their earthy sweetness, making them perfectly delicious in this fresh salad.
Servings: 4 servings
Ingredients
- 1 to 1 1/2 pounds beets ideally mixed variety
- Olive oil
- Salt and pepper to taste
- 6 cups mixed salad greens
- 1 to 2 carrots ribboned
- 1 pear thinly sliced
- 1/3 cup crumbled feta cheese or goat cheese
- 1/4 cup toasted walnuts roughly chopped
Vinaigrette
- 1/4 cup orange juice
- 2 tablespoons white wine vinegar or cider vinegar
- 1 teaspoon dijon mustard
- 1/2 teaspoon fine sea salt plus more to taste
- Dash ground black pepper
- 1/2 cup olive oil
Instructions
- Preheat oven to 400°F.
- Wash and trim beets. Place in a baking dish and drizzle with olive oil, then sprinkle with salt and pepper. Cover and roast for 45 minutes, or until tender (total time will depend on size of beets).1 to 1 1/2 pounds beets, Olive oil, Salt and pepper
- Let beets cool until easily handled, then peel and slice into rounds or chunks. (Chill in fridge 30 minutes if you like.)
- To make the dressing, whisk together orange juice, vinegar, mustard, salt, and pepper. Whisk in olive oil until thickened and emulsified. Taste and adjust seasoning as needed.1/4 cup orange juice, 2 tablespoons white wine vinegar, 1 teaspoon dijon mustard, 1/2 teaspoon fine sea salt, Dash ground black pepper, 1/2 cup olive oil
- Assemble the salad: In a large bowl combine salad greens, beets, carrots, pear, cheese, and walnuts. Add dressing and serve.6 cups mixed salad greens, 1 to 2 carrots, 1 pear, 1/3 cup crumbled feta cheese, 1/4 cup toasted walnuts
Notes
- If your beets are very different in size, check on the smaller ones beginning at 30 minutes.
- To ribbon the carrots, peel the carrots, then continue using the peeler down the length of the carrot to make ribbons.
