Beet Salad with Oranges

Recipe by Non-Reactive Pan, clarosouthwick.com/blog

INGREDIENTS
3 beets, peeled, greens removed, cut into eighths
2 shallots or 1 small onion, cut into quarters or 1/2-inch wedges
2 tablespoons red wine vinegar
2 tablespoons olive oil
1 orange, supremed (see Cook’s note)
Sunflower seeds, pumpkin seeds, sliced almonds (optional)
Salt and pepper to taste

PREPARATION

  • Preheat the oven to 425 °F.
  • Place the beets and shallot/onion wedges on a rimmed baking sheet or in a baking dish large enough to allow space between the pieces.
  • Mix together the vinegar, oil, salt, and pepper, and pour over the veggies, making sure to coat all sides.
  • Roast veggies in the oven for 40 minutes, or until fork tender, turning the beets every 10 minutes or so.
  • In a large bowl, mix together the warm beets with the fresh orange segments. Sprinkle with seeds or nuts if using.

Serves 3–4 as a side salad. Prep time, 10 minutes; cook time, 40 minutes.

Cook’s note: “Supreming” citrus means to cut away the peel and pith, and slice the juicy segments from in between the membrane.

Share this post

Magazine Search

Sign up for our monthly newsletter

 

Recent Recipes articles:

Adapted from allrecipes.com
June 24, 2015
April 27, 2015
March 24, 2015
February 24, 2015

More recent articles:

Like pets, office sweaters (and jackets, shawls, and hand warmers) have a lot to say about their owner.
June 23, 2015
Dynamic warm-ups prepare your body and protect against injury
June 22, 2015
How to manage your sweat this summer
June 16, 2015
Food:
Beat the summer heat with the contents of your fridge and pantry
June 15, 2015

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.