Description
A vibrant roasted beet salad with a citrusy orange vinaigrette, perfect for a fresh and healthy meal.
Ingredients
Scale
- 8 medium-size beets, tops removed and scrubbed (about 1.36 kg)
- 11/2 teaspoon orange zest (5g)
- 2 tablespoons orange juice (30ml)
- 21/2 teaspoons honey (10g)
- 11/2 teaspoon dijon mustard (5g)
- 1/21/2 teaspoon salt (2.5g)
- 2 tablespoons balsamic vinegar (30ml)
- 1/4 cup extra virgin olive oil (60ml), plus more for drizzling on the beets
- 8 cups mix of arugula and baby greens (about 240g)
- 1/3 cup roasted, salted Marcona almonds, toasted (about 50g)
- 4 ounces goat cheese, crumbled (about 115g)
- Freshly ground black pepper to taste
Instructions
- Wrap & Roast Beets: Start by wrapping the beets in aluminum foil, sealing them tightly. Roast them in the oven until tender, about 1 hour at 375 degrees F. If they are not tightly wrapped, they may dry out during cooking.
- Check For Doneness: Once the beets have roasted, carefully unwrap them and poke with a fork. They should yield easily, indicating tenderness. If they are still firm, place them back in the oven until soft.
- Peel The Beets: Let the beets cool for a bit before handling them to avoid burning your fingers. The skins should easily slip off; if they do not, they may need more roasting time. Wear gloves to keep your hands stain-free.
- Whisk Orange Vinaigrette: In a bowl, whisk together the orange juice, olive oil, honey, salt, and freshly ground black pepper to taste. The dressing should have a bright and inviting aroma. If it tastes too tangy, add a little more honey to balance it out.
- Assemble The Salad: Slice the peeled beets into wedges and toss them in a large mixing bowl with the fresh arugula and baby greens. Aim for a colorful and vibrant presentation, keeping a good ratio of greens to beets.
- Drizzle & Serve: Drizzle the vinaigrette over the salad just before serving to keep the greens crisp. Toss everything gently to coat and serve immediately, enjoying the vibrant colors and fresh flavors together.
Notes
- Storage Tips: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Expert Tips: For the freshest beets, look for options that are firm, smooth, and have a vibrant color to ensure sweetness after roasting. It is best to trim the greens but leave about an inch of stem; this helps maintain the moisture of the beets during cooking.
- Reheating Instructions: If you wish to reheat the roasted beets, place them in the oven at 375 degrees F for about 10 minutes, wrapped in foil, until warmed through.
- Serving Suggestions: Pair this roasted beet salad with roasted chicken or fish for a complete meal. Serve it alongside toasted crusty bread for added texture. You may also drizzle extra balsamic vinegar before serving for additional flavor.
- Recipe Variations: A dairy-free version can be made by substituting goat cheese with vegan cheese or diced avocado. If you prefer different nuts, slivered almonds, walnuts, or pine nuts can replace Marcona almonds.
- Ingredient Notes: When choosing beets, select those that are firm, smooth, and have a vibrant color. For nut allergies, you can skip the nuts entirely.
Nutrition
- Calories: 323
- Sugar: 17g
- Sodium: 559mg
- Fat: 21g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 25mg