BLOOD ORANGE & ROASTED BEET SALAD
EatSimpleFood.com This roasted yellow and red beet salad recipe with blood oranges and walnuts is as delicious, vibrant, and fresh as it looks.
Provided by beckie
Categories Side Dish
Time 1h15m
Yield 6
Number Of Ingredients 8
Steps:
- 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 ~ 1 hour or until tender when poked with a fork. Be careful when removing aluminum foil to check - you don't need a steam burn!
- Remove beet skin when cool enough to handle. If the skin is not loose enough to pull off with your hands, then use a knife or peeler to gently pull away the skin. You may want to wear gloves to avoid staining your hands with red beet juice. Slice beets thinly.
- Remove the peel of the two remaining oranges with a knife. Slice thinly.
- Arrange beets & oranges on a tray or individual plates. Drizzle with vinaigrette over the top and garnish with walnuts and extra thyme sprigs.
- Add salt to taste. Garnish with goat cheese if you like. Happy Eating! Beckie
Nutrition Facts : Calories 168 calories, Sugar 10.7 g, Sodium 150.9 mg, Fat 11.1 g, SaturatedFat 1.1 g, TransFat 0 g, Carbohydrate 16.3 g, Fiber 4.2 g, Protein 4.2 g, Cholesterol 0 mg
BEET AND BLOOD ORANGE SALAD
Provided by Food Network
Time 2h10m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 375 degrees F. Line a baking sheet pan with aluminum foil. Put the beets in a bowl with the olive oil, brown sugar and some salt and pepper and toss to coat. Spread the beets on the baking sheet, scatter the lemon peel and thyme around them and roast until a toothpick inserted into the beets meets just a little resistance in the middle, about 1 hour. Cool, peel and slice the beets 1/4-inch thick.
- Meanwhile, drain the ricotta in a colander for about 10 minutes, then add it to a food processor along with the buttermilk, parsley, chives and some salt and pepper. Whip until fluffy; taste and re-season if necessary.
- Toss the sliced beets, lime juice, extra-virgin olive oil and some Maldon in a medium bowl. Lay the beets on a platter. Scatter the fennels seeds and black olives on top. Then lay the blood oranges over the beets and sprinkle with the pistachios. Drizzle a little balsamic vinegar over the top. Dollop the ricotta mixture around the beets. Top with the micro basil and arugula flowers and serve.
BLOOD ORANGE AND ROASTED BEET SALAD
Make and share this Blood Orange and Roasted Beet Salad recipe from Food.com.
Provided by AmandaInOz
Categories Citrus
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400.
- Place beets in a roasting pan and coat with olive oil and coarse salt and pepper. Roast in oven until fork tender, about 1 hour. Remove and let cool. Then remove the skin on each beet and cut into quarters.
- Section the blood oranges, and and squeeze out remaining juice into a small bowl. Set orange slices aside. In bowl with juice, add sugar, mustard, olive oil and a pinch of salt and mix well for dressing.
- Toss watercress and beets in dressing. Plate and add orange slices and goat cheese crumbs. Serve immediately.
Nutrition Facts : Calories 276.4, Fat 11.7, SaturatedFat 3.9, Cholesterol 11.2, Sodium 299, Carbohydrate 38.8, Fiber 8.2, Sugar 30.3, Protein 8
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- Drizzle red and golden beets with olive oil, salt and pepper and tightly wrap, a few together at a time, but dividing by color, in foil with a few thyme sprigs. Place foil packets on a rimmed baking sheet and roast until the beets are tender when pierced with a knife, 45 minutes to 1 hour, depending on the size of your beets. Unwrap the beets and let them cool slightly. When beets are cool enough to handle, peel by gently rubbing skin under cold running water or gently peel off with your fingers.
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