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Roasted Beet & Orange Salad

Roasted Beet & Orange Salad

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servings Makes 9 servings 9
preparation time PREP 20 minutes
total time TOTAL Less than 1 hour

Ingredients

  • 1½ pounds beets*
  • 2 red onions, cut in ½-inch thick slices
  • ⅓ cup olive oil plus 2 tablespoons olive oil, divided
  • salt and pepper, if desired
  • ¼ cup red wine vinegar
  • ¼ cup chopped fresh basil leaves
  • 1 garlic clove, minced
  • ¼ teaspoon kosher salt
  • 1 orange, peeled and sectioned with pairing knife
  • 2 teaspoon grated orange peel

Directions

  1. Heat oven to 350°F. Wash beets. Cut off green leafy tops 2 inches above base. Place beets and onion slices on large baking sheet lined with aluminum foil. Toss with 2 tablespoons olive oil. Cover with aluminum foil.
  2. Bake 45 minutes or until beets are tender. Let stand 15 minutes.
  3. Peel outer skin and cut beets into quarters or wedges depending on size. Season with salt and pepper, to taste. NOTE: rubber gloves will keep hands clean.
  4. In small bowl, combine ⅓ cup olive oil, red wine vinegar, basil, garlic, kosher salt, orange sections and orange peel.
  5. Place beet mixture on serving platter. Drizzle with desired amount of olive oil mixture. Serves 8 to 10.
  6. *For an extra special touch, try an assortment of beets including baby yellow beets, baby red beets and baby candy cane beets (Chioggia)

RECIPE NUTRITION INFORMATION

Per Serving

Calories140

Protein2g

Carbohydrates10g

Fiber3g

Sugars7g

Fat11g

Cholesterol0mg

Sodium170mg

Saturated Fat1.5g

REVIEWS OF THIS RECIPE

Roasted Beet & Orange Salad