A delectable filled with orange slices, roasted beets and red onions, served on a white platter atop a golden tablecloth.

Roasted Beet & Orange Salad

Name: Roasted Beet & Orange Salad
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 9
Cuisine: American
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

This salad recipe is a must-try at your next party. Made with beets, orange, fresh basil, and 140 calories per serving.

Total Time

1 Hour

Serving Size

9 Servings

1 1/2

pounds beets*

red onions, cut in 1/2-inch thick slices

1/3

cup olive oil plus 2 tablespoons olive oil, divided

salt and pepper, if desired

1/4

cup red wine vinegar

1/4

cup chopped fresh basil leaves

garlic clove, minced

1/4

teaspoon kosher salt

orange, peeled and sectioned with pairing knife

teaspoon grated orange peel

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.

Bake 45 minutes or until beets are tender. Let stand 15 minutes.

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.

In small bowl, combine 1/3 cup olive oil, red wine vinegar, basil, garlic, kosher salt, orange sections and orange peel.

Place beet mixture on serving platter. Drizzle with desired amount of olive oil mixture. Serves 8 to 10.

*For an extra special touch, try an assortment of beets including baby yellow beets, baby red beets and baby candy cane beets (Chioggia).

Calories

140

Protein

Carbohydrates

10g

Fiber

Sugars

Fat

11g