Roasted Beet and Orange Salad

Name: Roasted Beet and Orange Salad
Prep time: 5 min
Cook time: 1 h 15 min
Total time: 1 h 20 min
Yield: 2
Ingredients: 1/8 teaspoon pepper ((to taste)); 16-18 oz beetroots, scrubbed clean ((about 2-3 beets, depending on their size)); 2 navel oranges; 2 oz mixed greens ((about 2 tightly packed cup lettuce)); fresh mint; 2 tablespoons chopped roasted walnuts; 2 tablespoons orange juice; 1 1/2 teaspoons white wine vinegar; 1 teaspoon orange zest; 2 tablespoons extra virgin olive oil; 1/2 teaspoon dijon mustard; 1/2 teaspoon minced shallot ((optional)); 1/8 teaspoon salt ((to taste))

Prep 5 min Cook 1 hr 15 min Serves 2 Source

Ingredients

1/8 teaspoon pepper ((to taste))
16-18 oz beetroots, scrubbed clean ((about 2-3 beets, depending on their size))
2 navel oranges
2 oz mixed greens ((about 2 tightly packed cup lettuce))
fresh mint
2 tablespoons chopped roasted walnuts
2 tablespoons orange juice
1 1/2 teaspoons white wine vinegar
1 teaspoon orange zest
2 tablespoons extra virgin olive oil
1/2 teaspoon dijon mustard
1/2 teaspoon minced shallot ((optional))
1/8 teaspoon salt ((to taste))

Steps

1
Preheat the oven to 390°F (200°C). Trim off the top of your beets and wrap them in foil. Once the oven is ready, roast the beets from 1 hour to 1 hour 15 minutes, or until they are tender. Cooking time will depend on their size.
2
After roasting the beets, let them cool and chill them in the refrigerator until you want to put together the salad.
3
When you are ready to prepare the salad, peel the oranges and cut into segments. Then peel and cut beets into thin slices.
4
Whisk together all ingredients to make the dressing. Taste and adjust to your liking. Toss the beets with about ⅓ of the dressing.
5
Place mixed greens on serving plates. Then arrange beet slices on top of the lettuce together with orange slices, mint, and roasted walnuts. Drizzle the remaining dressing and serve.