Friday, April 20, 2012

Roasted Beet and Citrus Salad

103 This is the other part of the meal that my wonderful Boy prepared for me on Valentine's Day and is one of my absolute favorite salads.  Although we didn't here, I'd also recommend adding some toasted nuts or crumbled goat cheese (which pairs really well with beets as seen here and here).

  • 4 medium beets (scrubbed and stems remove, if it has greens, wash and add to salad)
  • olive oil (to drizzle on beets)
  • mixed greens (several handfuls, I like to use spinach, arugula, and beet greens)
  • 1 orange (skin removed and cut into 1/4 inch crosswise sections)
  • 2 blood oranges (skin removed and cut into 1/4 inch crosswise sections)
For Raspberry Vinaigrette:
  • 3 tablespoons raspberry sorbet, melted (this is one of my favorite tricks for adding fruity flavor to dressing when you don't have the fresh fruit)
  • 1 tablespoon raspberry vinegar
  • 4 tablespoons olive oil
  • 1 teaspoon Dijon mustard
  • salt and pepper to season
  • garlic (1 clove minced)
See directions after the jump...

  1. Preheat oven to 400 Fahrenheit.  Put beets in a small baking dish and drizzle with olive oil and sprinkle with salt.
  2. Bake for 45 minutes or until beets are tender
  3. Let cool.  Rub off beet skins. 
  4. Slice beets into 1/8 - 1/4 inch round slices.
  5. For dressing, shake all dressing ingredients in a jar.
  6. To assemble, create a bed of greens on plate.  Top with beet and citrus slices.
  7. Drizzle dressing on top.  I'd also recommend adding toasted almond slivers or walnut pieces. (We were out of them)
PS. I'm over at A Dose of Pretty today sharing all of my favorite accessories and heirlooms! Check it out here!


  1. This really makes me wish I liked beets :(

  2. Thank you Julie for participating in Fashion Files! Your post was a big hit!


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