Roasted beets and citrus fruits are just natural partners in a salad.
For convenience, you can usually purchase prepared fruit slices in the fresh produce section of your grocery store.
Roasted Beet and Citrus Salad
Number of Servings: 4
4-5 medium-sized beets, roasted and cooled
1 orange, peeled and cut into segments
1 grapefruit, peeled and cut into segments
1/4 of a red onion, thinly sliced or chopped
2 cups of mixed greens
¼ cup (60 mL) chopped walnuts, toasted and cooled
¼ cup (60 mL) feta, gorgonzola, or blue cheese, crumbled or ‘chunked’
¼ cup (60 mL) orange juice, reduced to 2 tablespoons
1 tablespoon (15 mL) orange zest
1 teaspoon (5 mL) honey
1 tablespoon (15 mL) balsamic vinegar
1 tablespoon (15 mL) chopped fresh dill
2 tablespoons (30 mL) walnut oil
2 tablespoons ( mL) vegetable or grapeseed oil
Sea salt; freshly ground black pepper
1 . Roast beets: Heat oven to 375 0 F. Cut tops and roots from washed beets and place on piece of foil on top of a small rimmed baking sheet. Drizzle the beets with some olive oil; lightly season with salt and pepper. Tightly wrap the beets with the foil; Roast for 45 minutes to 1 hour, or until very tender.
2. While beets are roasting, prepare vinaigrette: In a small saucepan, reduce the ¼ cup of orange juice by simmering slowly. You will end up with 1-2 tablespoons of orange reduction. Cool reduction; and then add the orange zest, honey, vinegar, and dill. Whisk in oil(s). Season to taste.
3. When beets are just cool enough to handle, peel and slice each beet into 1/8 inch slices, and then into small chunks. Place them in a bowl and pour ½ of the vinaigrette over them and allow to fully cool (beets can be prepared to this point a day ahead).
4. Prepare oranges and grapefruit segments: With a sharp knife, cut the peel and the pith from the fruit. Cut the fruit into small chunks. Gently fold the cut fruit into the bowl with the beet pieces. Add the red onion slices.
5. On individual salad plates, arrange some mixed greens. Place some of the beet-fruit mixture. Drizzle the remaining vinaigrette over each plate. Complete each plate with the walnuts and cheese. Garnish with extra orange zest and dill fronds.
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