Roasted Beet and Blood Orange Salad with Spicy Greens
Ingredients
The salad
-
1½
pounds
medium gold beets
-
1½
pounds
medium red beets
-
6
small
blood oranges
-
¼
pound
baby arugula
-
¼
pound
baby spinach
-
¼
cup
finely chopped chives
The vinaigrette
-
¼
cup
sherry vinegar
-
Extra virgin
olive oil
to taste
-
2
small
blood oranges
-
1
medium
shallot
Seasoning
-
Salt
to taste
-
Freshly ground black pepper
to taste
Instructions
- Preheat the oven to 400°F.
- Trim and wash the beets, then wrap each color in foil with olive oil, salt, and pepper, and roast for 1 to 1½ hours.
- Once roasted, allow the beets to cool and then peel them.
- Peel the blood oranges and slice them into rounds, removing any seeds.
- Prepare the Blood Orange Sherry Vinaigrette by whisking together the juice of 2 blood oranges, minced shallot, sherry vinegar, and olive oil.
- Wash and dry the arugula and spinach, then mix them together.
- Cut the peeled beets into wedges and marinate them with sherry vinegar, salt, and pepper.
- In a large bowl, combine the beets, orange segments, and vinaigrette, tossing gently.
- Drizzle the greens with vinaigrette and toss them with the beets and oranges, seasoning to taste.
- Serve the salad garnished with chopped chives.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
5g
Sodium
100mg
Cholesterol
0mg
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