Roasted Beet and Pepper Salad

Recipe by Delilah’s Farm for The FruitGuys

INGREDIENTS
3 medium beets; trimmed, peeled, and cut into quarters
1/2 medium onion, cut into 1/2-inch thick rings
2 peppers, seeds removed and cut lengthwise into 1-inch thick strips
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup orange juice
2 tablespoons olive oil
1 teaspoon honey or agave nectar
1 teaspoon Dijon mustard

PREPARATION

  • Preheat oven to 425 °F.
  • Toss beets, peppers and onions with olive oil, salt and pepper.
  • Place beets on a rimmed baking sheet lined with foil. Roast 25 minutes.
  • Add onions and peppers to baking sheet and continue to roast until they’re caramelized and beets are fork tender, about 20 minutes.
  • Meanwhile whisk together the rest of the ingredients.
  • Toss dressing with warm vegetables.
  • Serve alone or with hearty salad greens.

Serves 2–4. Prep time, 15 minutes; cook time, 45 minutes.

Share this post

Magazine Search

Recent Recipes articles:

March 24, 2015
February 24, 2015
January 27, 2015
December 2, 2014
October 11, 2014
How to make stone fruit jams and butters
June 25, 2014
Courtesy of Capay Valley
January 29, 2014
Courtesy of Capay Valley
January 29, 2014

More recent articles:

The harder your workout, the bigger your health benefits
March 25, 2015
How to keep restaurant work lunches from derailing your diet
March 25, 2015
Everybody into the carpool!
March 25, 2015
Food:
From salad to shortcake, ways to enjoy the heart-shaped berry
March 25, 2015
One exercise can condition from head to toe
February 25, 2015
Food:
"Please, sir—I want some more!"
February 25, 2015
From bats and bees to soil and hedgerows, The FruitGuys Community Fund Class of 2014 reports on its projects
February 24, 2015

Sign up for the monthly newsletter

 

About Us

The FruitGuys Magazine is your source for workplace culture, trends, and healthy living. Previously known as The FruitGuys Almanac, the Magazine began in 2007. Editors and contributors include nationally known journalists and food writers. Submissions and suggestions can be sent to the editor.