Beet Salad with Zesty Oranges
A vibrant and refreshing salad featuring roasted beets and zesty oranges, perfect for any meal.
Ingredients
Salad Ingredients
- 4 medium-sized medium-sized beets, roasted Ensure they are fully tender before removing from oven.
- 2 large large oranges, segmented Segment carefully to maintain the juice.
- 1 small small red onion, thinly sliced For added sweetness.
- 1 cup crumbled feta cheese (optional) Can be substituted with goat cheese or omitted.
- ¼ cup walnuts, chopped For added crunch.
- A handful Fresh arugula or mixed greens To serve as a base.
Dressing
- 3 tablespoons olive oil Extra virgin preferred.
- 1 tablespoon balsamic vinegar Can adjust to taste.
- to taste Salt and pepper Adjust seasoning as needed.
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Wrap the beets in aluminum foil and place them on a baking sheet. Roast for about 45 minutes until they are tender when pierced with a fork. Let them cool, then peel and cut into bite-size pieces.
- While the beets are roasting, segment the oranges. Cut off the top and bottom of the oranges, then carefully cut away the peel and pith. Slice along the membranes to release the segments into a bowl.
Assembly
- In a large bowl, add the roasted beets, segmented oranges, sliced red onion, and chopped walnuts. If you’re using feta cheese, sprinkle it on top.
- In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper.
- Drizzle the dressing over the salad and toss gently to combine all the ingredients. Serve immediately on a bed of fresh arugula or mixed greens.
Notes
Serve the salad immediately after tossing with the dressing for the best flavor. Store leftovers in an airtight container for up to 3 days, and keep the dressing separate.