- 6 medium beets with beet greens attached
- 1 small sweet onion, cut through root end into wedges
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon grated orange peel
Preheat oven to 400°F. Trim greens from beets. Cut off and discard stems. Coarsely chop leaves and reserve. Wrap each beet in foil. Place beets directly on oven rack and roast until tender when pierced with fork, about 1 hour 30 minutes. Cool. Peel beets, then cut each into 8 wedges. Place beets in medium bowl.
Cook beet greens in large saucepan of boiling water just until tender, about 2 minutes. Drain. Squeeze greens to remove excess moisture. Add greens to bowl with beets. Cut peel and white pith from oranges. Working over another bowl and using small sharp knife, cut between membranes to release segments. Add orange segments and onion to bowl with beet mixture. Whisk vinegar, oil, garlic, and orange peel in small bowl to blend; add to beet mixture and toss to coat. Season with salt and pepper. Let stand at room temperature 1 hour. Serve.
Mixed Beet & Orange Salad
1. Preheat the oven to 400°. Finely grate 1 tsp. zest from 1 orange. Using a vegetable peeler, remove the remaining zest in long strips. Cut the orange in half horizontally. Squeeze enough juice from 1 half to measure 2 tbsp. Using a sharp knife, cut the peel and pith from the remaining 3 1/2 oranges. Cut into 1/4-inch-thick rounds place in a bowl. Cover and refrigerate.
2. Separate the beets by variety. Place 1 variety on the center of a large sheet of foil. Repeat with the remaining beets. Drizzle with the olive oil. Season with salt and pepper. Top with the strips of orange zest. Wrap up each bundle to seal it. Roast until tender, 40 minutes to 1 hour (depending on the size of the beets). Peel the beets when they are cool enough to handle. Let cool completely.
3. In a jar with a lid, shake the 2 tbsp. of orange juice and 1 tsp. of orange zest, the shallot, vinegar, mustard, and allspice season. Add the EVOO and shake to blend. Season the dressing.
4. Cut the beets into 1/4-inch-thick rounds. Arrange the beets and orange slices on a platter season. Top with the dressing and microgreens.
- 12 multicolored baby beets
- 4 medium blood oranges
- 1 ½ tablespoons balsamic vinegar
- 4 teaspoons extra-virgin olive oil
- 1 teaspoon Dijon mustard
- ¼ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- 1 (5-ounce) package mixed baby greens
- 2 ounces blue cheese, crumbled (about 1/2 cup)
- ¼ cup chopped walnuts, toasted
Leave root and 1 inch stem on beets scrub with a brush. Cut an 18 x 12-inch sheet of foil. Place beets in center of foil. Gather edges of foil to form a pouch tightly seal edges. Place pouch on a baking sheet. Bake at 400° for 45 minutes or until tender. Cool 20 minutes. Trim off beet roots rub off skins. Cut beets into quarters.
Grate 1 teaspoon orange rind. Peel and section oranges over a large bowl squeeze membranes to extract juice. Set sections aside reserve 3 tablespoons juice. Discard membranes. Combine rind, juice, vinegar, and next 4 ingredients (through pepper) in a small bowl stir with a whisk.
Divide greens evenly among 8 plates. Arrange beets and orange sections on top of greens. Sprinkle each serving with 1 tablespoon cheese and 1 1/2 teaspoons nuts. Drizzle each serving with about 2 teaspoons dressing.
Orange Honey Vinaigrette Ingredients
- Orange Juice and Zest: I use fresh orange juice. Bottled orange juice is a bit too sweet so I prefer fresh juice.
- Vinegar: I used Champagne vinegar but white wine vinegar works very well.
- Honey: You can also use maple syrup.
- Dijon Mustard
- Oil: I use olive oil but you can use any mild oil.
- Salt and Black Ground Pepper
Beet Salad Ingredients
- Beets: You can use red beets, golden beets or any other variety.
- Oranges: There are so many varieties of this citrus fruit. Use what’s available and seasonal.
- Salad Greens: Mesclun mix, arugula and spinach are great options.
- Nuts: Candied pecans, pecans, walnuts, almonds and pistachios all work well.
Fried Goat Cheese Ingredients
- Goat Cheese
- Cornstarch and Flour
- Italian Seasoning, Sea Salt or Kosher salt
- Vegetable Oil or any mild oil for pan frying the cheese.
Roasted Beet and Citrus Salad
When the weather is gray and chilly, eating greens sometimes feels like a punishment. Not this roasted beet and citrus salad, though. It&rsquos from the new cookbook Food: What the Heck Should I Cook? by Mark Hyman, M.D., and it makes us feel like a million bucks.
&ldquoThe natural sweetness of roasted beets combines with tangy citrus and spicy arugula to make this salad incredibly bright, fresh and flavorful,&rdquo Dr. Hyman says. &ldquoBeets are full of powerful antioxidants that fight inflammation and support detoxification.&rdquo A simple herby citrus dressing brings everything together.
Psst: To avoid turning your hands bright pink with those roasted beets, you can peel the skins with paper towels. But if you&rsquore trying to be eco-conscious like we are, grab a dish towel that you don&rsquot mind staining. Tie-dye is chic anyway.
We&rsquoll be munching on this one until April (on our couch, of course).
Excerpted from Food: What the Heck Should I Cook? Copyright © 2019 by Mark Hyman, M.D. Used with permission of Little, Brown and Company, New York. All rights reserved.
6 Valencia oranges (or a mix of other types, like navel and blood)
¼ cup plus 2 tablespoons extra-virgin olive oil
2 teaspoons chopped fresh thyme
¼ teaspoon freshly ground black pepper
1. Preheat the oven to 350°F. Place the beets in a glass baking dish or Dutch oven. Add 1 cup water and cover. Roast until the beets can be easily pierced with a knife, 50 minutes to 1 hour. Cool completely.
2. Meanwhile, spread the walnuts on an unlined baking sheet and toast in the oven until fragrant, about 5 minutes. Cool, then roughly chop and set aside.
3. Use your hands to remove the skins from the beets, then cut off the tops and bottoms. Slice the beets into thin rounds, about ⅛ inch thick, and set aside.
4. Peel 4 of the oranges and then cut off the tops and bottoms. Stand an orange on a cut end and, using a sharp knife, pare away the rind and white pith in strips from top to bottom, following the contour of the fruit. Lay the orange on its side and cut into ¼-inch-thick rounds, yielding 6 to 8 slices. Repeat with the remaining trimmed oranges.
5. Grate the zest from the remaining 2 oranges into a small bowl. Cut the oranges in half and squeeze the juice into the same bowl. Whisk in the olive oil, thyme, salt and pepper to make the dressing.
6. Place the arugula in a bowl and toss with ¼ cup of the dressing. Arrange the dressed greens on a platter, then lay the beets and oranges on top. Sprinkle with the toasted walnuts and drizzle with more dressing.
Comfy Cuisine- Home Recipes from Family & Friends
Blood red and looking like a badly shaped tennis ball with a tail, beets are not high on the favorite food list. Beets contain phosphorus, magnesium, calcium, iron, potassium, fiber, Vitamins A and C, niacin, and biotin and folic acid. All those nutrients packed into an ugly looking ball with a tail. I guess you really can't tell a book by it's cover!
6 medium beets with greens attached
2 large oranges
1 small sweet onion, sliced into thin wedges
1/3 cup red wine vinegar
1/4 cup extra virgin olive oil
1 garlic clove, minced
1/2 tsp. grated orange peel
Feta or goat cheese and walnuts for garnish
Cut beets into wedges and place in a medium bowl.
Cook beet greens in a medium saucepan of boiling salted water until tender, about 2 minutes. Drain and cool. Squeeze greens to remove excess moisture. Add greens to bowl with beets. Cut and peel skin and pith from oranges. Working over a bowl, cut between membranes to release segments. Add orange segments and any juice that has collected along with onion to beet mixture. Whisk vinegar, olive oil, garlic and orange peel in small bowl to blend add to beet mixture and toss to coat. Season with salt and pepper. Let stand at room temperature 1 hour. Garnish with feta or goat cheese and walnuts.
Roasted Orange Beet Salad
It’s another sad, cold, rainy “spring” day in New York. I am hesitant to even say spring. I’ve been told by multiple people that winter is technically over, but we’ve had a few teaser days of sunshine here in between what seems like endless dreariness. It really takes a toll on your morale, I’ll say that. Getting up and getting ready for work is definitely harder, anyway. My brain wants my body to get out of bed, but there’s only gray and it makes that harder. It probably doesn’t help that my aesthetic leans more towards neutrals, also, so my apartment isn’t exactly a bustling ray of sunshine. BUT NO MATTER. We’re headed on vacation tomorrow! A real, long, non-working vacation. Well, maybe I’ll squeeze in a little work, but that’s only because I actually like my job and shooting my friends eating food at a market barely qualifies as work. BUT. You’re probably wondering where we’re going, and the answer is Singapore! Then Vietnam! I am equally excited about both, though if you know me, and you know my love of Anthony Bourdain, and you know that two of his favorite places are Singapore and Vietnam, then you can only imagine how intense my excitement actually is. I’ve wanted to go to both of these places for a very long time, and I can hardly believe it’s finally happening. I can’t wait to browse through the hawker centers of Singapore or sit on a chair outside and eat fresh noodles swimming in rich broth in Ho Chi Minh City. Will travel for food. We have some friends in Singapore, so I’m excited to have some people there to show us around, and then we’ve gotten some great tips on things to do and places to eat in Ho Chi Minh from some friends of friends who live there, but of course, I am always open to hearing any suggestions you might have. Lay ’em on me! We’ll be traveling for around 30 hours tomorrow, so I’ll have LOTS of time to look into more things to do.
My latest tattoo of a garlic bulb from Nadia at Fleur Noir, a giant piece of pizza that I shot at Pizza Barn in Yonkers, cheese curds from Burnside, and crazy stacked cones from Ice & Vice in Brooklyn (that I also shot!). You can always find more from me on the ‘gram.
In honor of this trip, I’m posting yet another recipes from Appetites. This one is simple, but eye-opening all the same. I roast beets a lot at home. Kramer used to hate them, but in the past few years, he really came around to them and now they’re one of his favorite vegetables (much like eggplant, which he is also a huge fan of now). Typically, I’ll just roast them in some olive oil and then add some salt or maybe ricotta or something simple like that, and these are still simple, but the bite of cider vinegar, the crunch of the red onions, and the brightness of the fresh oranges really transform this staple into a more exciting dish that I can’t wait to devour. I could easily eat two servings of this in one sitting, especially with some wilted greens or maybe a piece of fish. It’s light enough to keep you going back for more, but obviously, seeing as how it’s beets, it’s not going to make you feel bad about having a second helping. Bourdain says in the book that his daughter absolutely loves this dish and he makes it for her all the time. Smart girl.
Roast + toss = you’re done.
You’ve really got to make this soon.
Blood Orange & Roasted Beet Salad
This roasted yellow and red beet salad recipe with blood oranges and walnuts is as delicious, vibrant, and fresh as it looks.
- Author: beckie
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6 1 x
- Category: Side Dish
- Method: Oven
- Cuisine: International
- Diet: Gluten Free
- 2 medium beets (pictured is a yellow and red)
- 3 blood oranges, divided
- ½ cup walnuts, chopped
- 4 - 6 thyme sprigs, divided
- 2 TBSP extra virgin olive oil
- ¼ tsp salt
- pinch black pepper
- ½ cup crumbled goat cheese - optional as garnish
- Preheat oven to 425F.
- Rinse and wrap the beets completely in aluminum foil so no air gets in. The red beets and yellow beets can NOT be cooked together. The red oranges will bleed into the yellow ones and your dish will not look beautiful. Wrap the beets in their own packets of aluminum foil.
- Roast beets on a baking sheet
- The red beets and yellow beets can NOT be cooked together. The red oranges will bleed into the yellow ones and your dish will not look beautiful. Wrap the beets in their own packets of aluminum foil.
- Line your baking sheet with aluminum foil in case the beets break through their packages. This ensures that you are not scrubbing the sheet pan if sticky red sugary beet juice gets on it.
Keywords: Vinaigrette, Beets, Blood Orange, Orange, Low Carb, Vegan, Vegetarian, Dairy Free, Gluten Free, Whole 30, Paleo, Holidays, Thanksgiving, Christmas
Blood orange and roasted beet salad
This blood orange and roasted beet salad is complex in flavor with the sweetness of the beets providing a nice contrast with the tangy yogurt and sweet tart flavor of the blood oranges.
And we’re back for meatless Monday! We had planned on posting a recipe every Monday but it’s been challenging with our schedule, the baby’s unpredictable nap times or rather lack of naps, and the weather not cooperating. We’re aiming for every other Monday for the time being. Today I’m sharing a recipe for a blood orange and roasted beets salad with yogurt, mint, and hazelnut from Athena Calderone’s Cook Beautiful cookbook. The original recipe called for taragon but mine had wilted by the time I got around to making the recipe so I plucked some mint from my garden and threw it in the salad. The switch worked well and I will use mint again.
Cook Beautiful is one of my favorite cookbooks published this year besides The Lost Kitchen and the Book of Greens, all of which are James Beard Foundation book nominees. The recipes are divided by the season and the photography is absolutely stunning. Given my obsession with blood orange, it was a no brainer to try this recipe. The sweetness of the beets provided a nice contrast with the tangy yogurt and sweet tart flavor of the blood oranges. It tasted almost like a dessert but the olive oil and dressing tipped the scale right back to the savory side.
This blood orange and roasted beet salad is a breeze to throw together, and its complex flavor makes it a perfect complement to your heavier mains. I have made this salad a few times and can’t say I’m tired of it yet. With the first official day of spring arriving tomorrow, I’m going to share a few more citrus recipes before spring goes into full spring and citrus disappears from the farmers market.
If you try this recipe, please let us know how you like it! Leave a comment, rate it, and don’t forget to tag a photo #beyondsweetandsavory on Instagram. We truly appreciate your feedback and incorporate them to continually improve our recipes.
Follow Our Recipe
Prep Time: 8 to 10 minutes | Cook time: 15 to 20 minutes | Yield: 4 servings 1 salad each
Simply Roasted Beets:
- 1 pound and 12 ounces fresh red beets
- 2 teaspoons extra virgin olive oil
- 1/8 teaspoon Kosher salt
- 1/8 teaspoon ground black pepper
Ginger Mint Blueberry Pomegranate Vinaigrette:
- 2/3 cup store-bought blueberry pomegranate vinaigrette
- 2 Tablespoon and 2 teaspoons finely grated fresh ginger
- 4 teaspoons chopped fresh mint leaves
Orange, Roasted Beet & Arugula Salad:
- 2 to 3 medium oranges or 2 cups orange segments in pure juice
- ¼ cup pecans
- 12 cups arugula
- ¼ cup crumbled reduced fat feta cheese
To Prepare Simply Roasted Beets:
- NOTE: Be mindful that beets produce a lot of purple liquid that can stain and dye cutting boards, clothes and hands.
Wash whole beets well.
- Peel and dice into 1-inch cubes.
- In a large bowl combine beets, oil, salt and pepper. Toss well to coat.
- Coat a sheet tray with vegetable oil spray. Place beets and spread evenly in a single layer. Do not overlap.
- Place in preheated 450-degree Fahrenheit oven. Roast for 15 to 20 minutes or until lightly golden.
NOTE: May need to turn pan halfway through roasting to ensure even cooking.
- Remove from heat. Allow to cool before using in salad.
To Prepare Ginger Mint Blueberry Pomegranate Vinaigrette:
- Combine all ingredients together and blend well. Cover, and place in the refrigerator until ready to use.
To Prepare Orange, Roasted Beet & Arugula Salad:
- Cut both ends off of the oranges by standing the oranges on a cutting board. With a paring knife, trim off the peel and white pith from the oranges, removing as little of the orange flesh as possible. Working over a bowl, cut the segments free of the membrane, letting the segments drop into the bowl. After all the segments are cut, squeeze all the juice out of the membranes into the bowl. Cover, and refrigerate the segments in juice until ready to use.
- Toast pecans in a dry skillet over medium heat for 3 to 5 minutes or until lightly browned, stirring occasionally. Or bake on an ungreased baking sheet at 350 degrees Fahrenheit for 8-10 minutes or until lightly browned. Watch to avoid scorching. Allow to cool before using.
- In a mixing bowl place:
-ginger mint blueberry pomegranate vinaigrette.
- Toss until evenly coated and distributed. Divide into four portions. Mound 1 serving in the center of each serving plate.
- Evenly sprinkle with 1 Tablespoon toasted pecans and 1 Tablespoon crumbled feta cheese. Enjoy immediately!
Nutrition Facts: Calories: 260 , Carbs: 35g , Protein: 7g , Fat: 12g , Sat. Fat: 2g , Cholesterol: less than 5mg , Sodium: 440mg , Fiber: 6g