Roasted Beet & Blood Orange Salad

Roasted Beet & Blood Orange Salad


  • 2 lbs. fresh beets
  • vegetable oil spray
  • 4 lettuce leaves
  • 2 blood oranges
  • 1/2 C slivered almonds
  • fresh mint sprigs for garnish
  • dressing:
  • 3 tbsp. white wine vinegar
  • 1 tbsp. oil
  • 1 tbsp. orange juice
  • 2 tsp. honey
  • 1 tsp. grated lime zest

What I did:

  • Toast almonds on a baking sheet at 350 for 5 minutes.
  • Trim all but 1-2 inches of the stems from the beets. Place beets in a single layer in a pan, lightly coated with vegetable spray.
  • Roast beets about 1 hour or until tender and let cool. Rub beets to re-move skins. Coarsely chop them and put into covered bowl.  (Edit: Just peel the beets with a vegetable peeler before roasting them.  Peeling them afterward was SO messy and difficult.)
  • 4. Combine dressing ingredients and pour over beets.
  • Cover and refrigerate 2-24 hours.
  • When ready to serve, rinse lettuce and oranges.
  • Place the lettuce on a plate. Stir the oranges into the beets, mix and place on the lettuce.
  • Sprinkle with almonds and garnish with mint.

Um, well, I tried it.  It was weird.  The flavors were weird.  The textures were weird.  I will not be making this again.  The Beet & Green Bean Salad is a completely different story, though.  Just you wait for beans to be in season!


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