Roasted Beet Salad Recipe

goat cheese

🥗Healthier: feta cheese

💰Cheaper: cream cheese

Feta provides a similar tangy flavor at a lower cost.

walnuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Sunflower seeds are more affordable and still add crunch.

Preheat the oven to 400°F (205°C).

Use 3 golden beets and 3 red beets, cutting off the green tops.

Wash the beets and cut off the bottom and top.

Take two pieces of foil, placing the golden beets in one and the red beets in the other.

Pour a little vegetable oil over the beets and rub it all over them, then seal the foil to make a packet.

Roast the beets in the oven for 1 hour or until tender, checking with a knife for doneness.

While the beets are roasting, prepare the oranges and dressing.

Cut the top and bottom off a navel orange and remove the white pith to segment the orange.

Squeeze the remaining orange juice into a cup, along with juice from blood oranges, totaling a quarter cup of sweet juice.

Squeeze the juice of one lemon (about 2 tablespoons) into the cup for tartness.

Add ground black pepper and salt to taste, along with 2 tablespoons of olive oil, and whisk to combine.

Once the beets are cool enough to handle, peel them and slice them into wedges, separating the colors if using both.

Pour some of the dressing over the beets, saving a little for later, and let them sit in the dressing for about half an hour.

Serve the beets over a bed of baby lettuce, pouring the remaining dressing over the greens.

Arrange the beets on top and add orange segments, thinly sliced red onion, toasted walnuts, and crumbled goat cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens