Roasted Beet & Citrus Salad
Both warm and bright - perfect for the holidays. Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer’s market.
Ingredients
- 8 beets* a mix of colors if available
- extra virgin olive oil
- 1 orange
- 1 tbsp lemon juice or white wine vinegar
- microgreens* or arugula*
- flaky sea salt
- black pepper to taste
- balsamic vinegar for topping, optional
- walnuts for topping, optional
- goat cheese or feta, for topping, optional
Instructions
- Preheat oven to 400. Wash and dry beets. Coat each beet with olive oil and wrap in tin foil. Roast on a baking sheet until you can stick a fork in them (40-60 minutes).
- Remove from oven, let cool. Remove foil and let cool completely. When you can handle them, use your hands to slough the skins off under cool running water.
- Peel the orange, removing as much pith as possible. A hand grater may be useful in its removal. Peel into slices.
- Slice the beets into wedges and place into a bowl. Drizzle with olive oil, vinegar, salt, pepper, and juice from a couple of the orange wedges. Taste and add more orange juice, vinegar, lemon juice, salt and/or pepper to taste. Chill.
- When ready to serve, top with microgreens, crumbly cheese, and nuts.
Notes
Red beets will bleed onto just about everything. If you're concerned about appearances and it bleeding onto other ingredients, keep them separate until ready to serve.
Nutrition
Calories: 58kcalCarbohydrates: 13gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 85mgPotassium: 397mgFiber: 4gSugar: 9gVitamin A: 85IUVitamin C: 18mgCalcium: 26mgIron: 1mg
