Beet Salad with Oranges

Share this post

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.

Sign up for our monthly newsletter

 

More recent articles:

Five tips for spring-cleaning the office
April 26, 2016
Five steps to getting your bike ready for spring
April 26, 2016
Get strong and healthy in the weight room
April 19, 2016
Food:
Thirteen ways of looking at a strawberry
April 15, 2016
Meet The FruitGuys Community Fund’s class of 2016
April 14, 2016
Food:
Three fresh salads with spring ingredients
March 29, 2016
Food:
The history and health benefits of avocado
March 24, 2016

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.