Bloodorangeandroastedbeetsalad Recipes

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BEET AND BLOOD ORANGE SALAD



Beet and Blood Orange Salad image

Provided by Food Network

Time 2h10m

Yield 4 servings

Number Of Ingredients 20

4 red beets, each about 3 ounces
1/4 cup olive oil
2 tablespoons brown sugar
Kosher salt and freshly ground black pepper
6 strips lemon peel
4 sprigs fresh thyme
6 ounces ricotta cheese
2 tablespoons buttermilk
2 tablespoons chopped parsley
1 tablespoon chopped chives
1 tablespoon fresh lime juice
2 teaspoons extra-virgin olive oil
Pinch Maldon or other sea salt
2 tablespoons toasted fennel seed
2 tablespoons chopped dehydrated black olives, or Kalamata or Gaeta olives
3 blood oranges, peel and pith removed, sliced 1/4-inch thick
1/4 cup toasted pistachios
2-3 tablespoons good-quality balsamic vinegar
Micro basil, for serving
Arugula or other edible flowers, for serving

Steps:

  • Preheat the oven to 375 degrees F. Line a baking sheet pan with aluminum foil. Put the beets in a bowl with the olive oil, brown sugar and some salt and pepper and toss to coat. Spread the beets on the baking sheet, scatter the lemon peel and thyme around them and roast until a toothpick inserted into the beets meets just a little resistance in the middle, about 1 hour. Cool, peel and slice the beets 1/4-inch thick.
  • Meanwhile, drain the ricotta in a colander for about 10 minutes, then add it to a food processor along with the buttermilk, parsley, chives and some salt and pepper. Whip until fluffy; taste and re-season if necessary.
  • Toss the sliced beets, lime juice, extra-virgin olive oil and some Maldon in a medium bowl. Lay the beets on a platter. Scatter the fennels seeds and black olives on top. Then lay the blood oranges over the beets and sprinkle with the pistachios. Drizzle a little balsamic vinegar over the top. Dollop the ricotta mixture around the beets. Top with the micro basil and arugula flowers and serve.

BLOOD ORANGE AND ROASTED BEET SALAD



Blood Orange and Roasted Beet Salad image

Make and share this Blood Orange and Roasted Beet Salad recipe from Food.com.

Provided by AmandaInOz

Categories     Citrus

Time 1h15m

Yield 2 serving(s)

Number Of Ingredients 8

4 golden beets
2 blood oranges (save juice)
2 cups watercress
1 ounce goat cheese
1 tablespoon sugar
1 tablespoon Dijon mustard
1 tablespoon extra virgin olive oil
salt and pepper

Steps:

  • Preheat oven to 400.
  • Place beets in a roasting pan and coat with olive oil and coarse salt and pepper. Roast in oven until fork tender, about 1 hour. Remove and let cool. Then remove the skin on each beet and cut into quarters.
  • Section the blood oranges, and and squeeze out remaining juice into a small bowl. Set orange slices aside. In bowl with juice, add sugar, mustard, olive oil and a pinch of salt and mix well for dressing.
  • Toss watercress and beets in dressing. Plate and add orange slices and goat cheese crumbs. Serve immediately.

Nutrition Facts : Calories 276.4, Fat 11.7, SaturatedFat 3.9, Cholesterol 11.2, Sodium 299, Carbohydrate 38.8, Fiber 8.2, Sugar 30.3, Protein 8

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