Roasted Beet & Orange Salad
For some unknown reason I’m going through a beet phase. I’ve always liked them, but I find myself craving them more and more. This has been my go-to salad for the last couple of weeks. While you don’t HAVE to both cut rounds and segment the oranges, I not only like the look, but also the slightly different textures. I prefer to use a combo of Naval, Cara Cara and blood oranges, but use whatever you have on hand or come across.
Roasted Beet & Orange Salad
Ingredients
For the beets:
- 4 small beets, root end and stem tops removed and scrubbed (¾ pound)
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon kosher salt
For the salad:
- 3 assorted oranges, Navel, Cara Cara or Blood
- 2 teaspoons white wine vinegar or white balsamic vinegar
- ½ teaspoon honey
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 2 ounces crumbled fresh goat cheese, about ⅓ cup
- Toasted pistachios, rough chopped
- Flaky sea salt
- Freshly ground black pepper
- Mint leaves
Instructions
- Make the beets: Preheat the oven to 400-degrees.
- Stack 2 large sheets of heavy-duty aluminum foil on top of each other and fold in the sides to make a well.
- Place the beets in the center of the well.
- Drizzle the olive oil over the top and season with the salt.
- Bunch up the ends, tightly sealing the foil around the beets.
- Place the foil packet onto a quarter sheet pan and bake until a paring knife easily glides into the centers of the beets, for 50 to 70 minutes. Roasting time will depend on the size and freshness.
- Once the beets are cool enough to handle, using paper towels, rub off the skins; refrigerate until cool, then slice into ¼-inch rounds.
- Make the salad: Supreme two of the oranges, setting the segments aside. Squeeze the remaining juices into a liquid measuring cup.
- Remove the peel and pith from the remaining orange and slice into ¼-inch rounds; set aside.
- In the same measuring cup with the orange juice, add the vinegar, honey and whisk to combine,
- While whisking constantly, drizzle in the olive oil to emulsify; season with salt and pepper, to taste.
- On a large plate or platter, spoon half of the dressing across the bottom.
- Place the beet rounds evenly over the bottom of the plate, layering if necessary.
- Scatter the orange rounds and segments evenly over the beets.
- Drizzle the remaining dressing evenly over the top.
- Sprinkle the goat cheese and pistachios evenly over the top.
- Top with a light sprinkling of flaky sea salt and mint leaves; serve immediately.
