Roasted Baby Beets And Blood Orange Salad Recipe

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Roasted Baby Beets and Blood Orange Salad

Lynette !


From Cooking Light. Love the combination!

pinch tips: How to Cut a Watermelon





20 Min


1 Hr 15 Min




baby beets
4 medium
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
1/8 tsp
black pepper, freshly ground
5 oz
mixed baby greens
2 oz
blue cheese, crumbled
1/4 c
chopped pecans, toasted

Directions Step-By-Step

Preheat oven to 400 degrees.
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.
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.
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.

About this Recipe

Course/Dish: Fruit Salads, Other Salads
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Low Fat, Low Carb
Other Tag: Healthy