Divide the remaining ingredients among the bowls: chopped avocado, blood oranges, beets and feta. Trim the tops and roots from the beets and wash well. Peel the blood oranges and mandarins, slice and add to the spinach. Step 1. Leftover roasted beets and fennel can keep for 3-4 days in an airtight container in the fridge. Place the beets on a foil-lined baking sheet and roast for about 45 minutes, or until tender when pierced with a fork. Preheat oven to 425 degrees. Divide the spinach between the plates. Roast for 45 minutes or until beets are fork tender. Arrange the beet slices around the edge of a large platter. dinner. Get Roasted Beet Salad with Oranges and Creamy Goat Cheese Dressing Recipe from Food Network Deselect All 1 pound small golden and red beets, scrubbed 2 … Add the Blood Oranges Slice the peel off of the blood oranges. It is colorful, sweet, and savory. Leave the orange halves in the pan and cover tightly with foil. Celebrate the first offering of spring beets with Roasted Baby Beets and Blood Orange Salad with Blue Cheese. Dice the beets in about 1/4″ – 1/2″ dice. Roasted Beet and Blood Orange Salad with Spicy Greens. Let cool. It can get difficult and uninspiring to create fresh and delicious salads in the winter, but it doesn’t have to. Finely chop the walnuts and place in a small bowl along with the thyme leaves, lemon juice and minced garlic clove. 4 fresh beets 2 tablespoons olive oil 1/8 cup kosher salt 3 blood oranges, peeled Oranges: I always make this salad in winter, when the oranges are in season and super sweet. 2 blood oranges, peel and white pith removed, oranges thinly sliced 1/2 cup finely chopped red onion 1/4 cup walnuts, toasted, chopped Directions Preheat oven to 450 F. Wrap beets in foil, enclosing completely. Serves 4-6. This beet salad includes roasted fennel, blood oranges, caramelized walnuts, and a gorgonzola vinaigrette. So, cook whole and then slice then instead of cooking in quarters. 2. Combine oil, fennel seeds, salt, and pepper in a bowl; drizzle oil mixture over fish and vegetable mixture. In a roasting pan or on a sheet pan, toss the quartered beets with the shallots, olive oil, and marjoram and season with salt and pepper. I could not find Blood Oranges so I used a combination of Navel Oranges and Cara, Cara Orange. Roasted Beet Preparation. Then slice the blood oranges in Layer beets and oranges on plates, dividing evenly. Beets are a no-brainer for healthy meals since they taste great even when they’re simply roasted with a little oil. I used blood oranges for this salad because of their beautiful color but regular oranges will also work. Cube and set aside. Roast 15 minutes until shallots are golden brown and beets are fork-tender. Divide the remaining ingredients among the bowls: chopped avocado, blood oranges, beets … Drizzle with extra olive oil and sprinkle with ground black pepper. 4 This recipe was inspired by a delicious side salad that I had at Tusk , a local Mediterranean restaurant here in Portland. Spoon reserved citrus juices over, then drizzle salad generously with oil. 3 blood oranges 1 small shallot, finely chopped 2 tablespoons red wine vinegar ¾ cup (180 milliliters) full-fat Greek yogurt 4 or 5 sprigs fresh tarragon 1. Toss the spinach and butter lettuce leaves together and divide among 4 bowls. When the beets are cool enough to handle, remove the aluminum foil and gently rub off the skin. This beet salad delivers just as striking presentation as it does flavor. Toss the spinach and butter lettuce leaves together and divide among 4 bowls. Roasted Beet Salad with Blood Oranges and Queso Fresco Recipe courtesy of Doña Tomás: Discovering Authentic Mexican Cooking. Let cool completely before removing foil. Peel the beets and thinly slice them crosswise. Roast the beets ahead of time, or use pre-cooked, and cut into bite-size chunks. Preheat the oven to 400 degrees. I find if I wait for the beets to be completely cool, it is harder to peel them. Squeeze the juice from half of an orange into a medium bowl. Serves 6. Roast beets until Transfer beets to a large bowl and drizzle with vinegar, honey, and orange juice. Ingredients 1 large beet (or 3-4 regular sized beets), peeled 1 tsp olive oil sea salt and pepper to taste 1 bulb of fennel, sliced paper thin (I used the 1/16 setting on a mandolin) 2 blood oranges, segmented 1 cara cara 6.5 oz roasted beets, thinly sliced I use Love Beets from the grocery store but you could also roast your own 2 large blood oranges peeled and sliced into thin circles 1 large orange of your choice (I used Cara Cara) peeled and ½ A wonderful winter citrus salad for dinner parties or healthy lunches! Divide the arugula/rocket between two plates and top with the beet chunks and orange slices. Fold foil around beets and crimp ends to form a packet. Meanwhile, make the vinaigrette: Finely grate the zest of 3 of the tangerines or oranges and then peel and segment them. Wrap the beetroot in tinfoil and bake until tender, approximately 30 minutes. Arrange fennel and onion over beets. This salad is refreshing, satisfying, and unexpected. Season with salt and pepper and whisk in the oil. Blood Orange & Beet Salad – a bright and fresh salad with roasted beets, blood orange segments, feta and a homemade blood orange mint vinaigrette. Roast until tender when pierced with a knife, about 45 minutes. dressing on the side or combine the beets, oranges, and greens in a large bowl and toss with dressing. Herbaceous fennel and tender lettuce, roasted beets and bright blood orange, crunchy toasted hazelnuts and creamy almond cheese all layer on one another for a variety of flavors and textures. Layer together the mixed greens, beets, orange and grapefruit slices, and shaved fennel. Place beets in the pan and cover with juice of one orange, rosemary sprigs, olive oil, large pinch kosher salt and a few turns of a black pepper mill. Sprinkle over the goats cheese, cranberries and pistachios. Using a sharp knife, remove the pith and peel from the remaining 11⁄2 blood oranges and slice them crosswise in 1⁄4-inch-thick (6-mm-thick) rounds. Scatter the oranges and carrots over the beets. Peel and cut the blood orange in to slices - I prefer to halve the slices for this (or even smaller). Roasted Beet Salad Preparation. Arrange oranges, onion, beets, and carrot around fish. Season golden & red beets with salt and pepper and fresh thyme. This post was brought to you in collaboration with OXO and California Olive Ranch. Pat fish dry with paper towels. 3. The oranges in this sweet and pungent salad will look like blood oranges after they sit for a little while with the beets This makes a pretty Christmas salad Try to find the wispy wild arugula, which is more pungent than regular arugula. 4 blood oranges, peeled and sectioned 1/2 avocado, diced one handful of chopped fresh kale 6 whole kumquats, seeded and sliced 1 large beet, (I used rainbow beets), sliced thin and roasted Instructions Slice the beets, place on a plate and and refrigerate for 20 minutes. Sprinkle shallots over beets and return to oven. Beets: You can use ready-to-eat, cooked beets or roast raw beets in the oven. Cube and set aside. Top with goat cheese and hazelnuts. Whisk together the mustard, vinegar, olive … Preheat the oven to 425 F (220 C). Step 2. Place beets on a large piece of foil on a baking sheet. Preheat the oven to 375°F. Add the shallot and vinegar. 2. Put in a bowl. Roasted beets and fennel with balsamic vinegar, honey and blood oranges. Step 3. Preheat oven to 450 F / 240 C / Gas 9. Transfer beet-shallot mixture to a large bowl; while still warm, toss with oranges, pistachios, feta cheese and chives to combine. Place fish in the center of a rimmed baking sheet lined with parchment paper. If you’re planning on having leftovers of this recipe, try serving only what you need and keeping the orange vinaigrette separate from the other ingredients. Preheat oven to 450°F. Drizzle with olive oil and season with salt and pepper. Drizzle with olive oil and season with salt and pepper. Place the red beets on a piece of foil large enough to fold over and seal. Peel and quarter roasted beetroots and add to a mixing bowl. Roast until the shallots are lightly browned, about 15 minutes. If blood oranges aren't available, substitute 3 large navel oranges. Slice the beets round and thin instead of the chunks. Enter: Sweet, caramelized roasted beets over fresh mixed greens paired with citrus, candied pecans, and drizzled with 3 ingredient dill-yogurt dressing.