Roasted Beet and Orange Salad
American
© Chef Laura Bonicelli
Jewel-toned roasted beets meet bright orange segments in this stunning winter salad, tossed with crunchy walnuts and a zesty citrus vinaigrette. The earthy sweetness of the beets against the vibrant acidity creates perfect balance for holiday entertaining.
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Ingredients
- 1 cupwalnut Halves
- 1 large bunch beets
- 2 tablespoonsextra-virgin olive oil
- Kosher salt and freshly ground pepper (to taste)
- 2 oranges — 1 zested and juiced (1 peeled and sectioned)
- 1/4 cupred wine vinegar
- 1/3 cupextra-virgin olive oil
- Kosher salt and freshly ground pepper
- 4 cupsmixed greens
- 1/2 red onion — sliced very thin
Instructions
- 1
Toast the walnuts in a 400º F oven for , stirring several times to prevent burning.
- 2
Cut the tops and bottoms off the beets and peel (make sure you wear gloves and an apron for this as beet juice stains). Cut beets into 3/4-inch cubes and place on a foil covered roasting pan or baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat and roast in a 425º F oven until soft and browning, about . Remove to a bowl to cool; cover and chill.
- 3
Zest and juice on orange into a bowl. Add vinegar and olive oil. Season with salt and pepper and whisk to blend. Adjust seasonings.
- 4
Peel the other orange down to the flesh, removing all pith and cut into slices.
- 5
Arrange a bed of using 1 cup of mixed greens. Top with 1/4 of the red onion, orange slices, and roasted beets. Drizzle with dressing and top with 1/4 of the walnuts. Repeat with each of the additional plates.
