Beet Rhubarb And Orange Salad Recipes

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ROASTED BEET AND ORANGE SALAD WITH CITRUS VINAIGRETTE



Roasted Beet and Orange Salad with Citrus Vinaigrette image

This delicious Roasted Beet and Orange Salad with Citrus Vinaigrette makes a wonderful fall or winter salad. Serve this salad on special occasions for the perfect starter.

Provided by Fida | Sweet and Savoury Pursuits

Categories     Salad

Time 55m

Number Of Ingredients 11

4 cups mixed spring greens (washed and dried)
2 oranges (segmented)
3-4 small beets (roasted)
1/2 cup toasted* hazelnuts (roughly chopped)
3-4 tbsp. crumbled goat cheese
2 tbsp. lemon juice (freshly squeezed)
1 tbsp. orange juice (freshly squeezed)
2 tbsp. extra virgin olive oil
2 tsp. honey
1/8 tsp. salt
freshly ground pepper (to taste)

Steps:

  • Preheat oven to 400°F. Wash beets very well, drizzle with a bit of olive oil, rub them with the oil and wrap them in foil. Roast the beet package on a baking sheet in the oven until you can easily pierce the beets with a knife, about 45 minutes. Carefully open the foil package and let the beets cool. Once the beets are cool, remove the skins and cut the beets into small wedges. Set aside.
  • Segment the oranges by slicing a bit off the top and bottom of the orange with a sharp pairing knife. Remove the skin and the pith of the oranges and then working over a bowl, cut between the membranes of the orange.

Nutrition Facts : Calories 263 kcal, Carbohydrate 20 g, Protein 6 g, Fat 19 g, SaturatedFat 3 g, Cholesterol 5 mg, Sodium 159 mg, Fiber 4 g, Sugar 13 g, ServingSize 1 serving

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