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Roasted Beet Salad w/Orange Vinaigrette (P, KLP, TNT)
Source: Annie Somerville, Sunset Magazine
Yield: About 7 cups; 6 to 8 servings

2-1/2 lbs. golden, pink or red beets (including tops), (each 2-3" wide), rinsed and greens trimmed and discarded or reserved for another use
6 tbsp. freshly squeezed orange juice
3 tbsp. champagne vinegar or white wine vinegar
2 tbsp. minced shallots
1 tsp. salt

Place beets in a 9"x13" baking pan. Add 1/2" water. Cover tightly with foil and bake in a 375°F regular or convection oven until tender when pierced, 45 to 60 minutes. When cool enough to handle, peel and cut into 1/2" wedges.

Meanwhile, in a bowl, combine orange juice, vinegar, shallots, salt, and pepper to taste. Add the warm beets and stir to coat. Serve warm or at room temperature.

Make ahead:
You can make this salad up to 1 day ahead; cover and chill. Bring to room temperature before serving, and season to taste with additional vinegar, salt, and pepper.

Poster's Notes:
If you combine red beets with yellow or pink, the red will discolor the others; toss each separately with a portion of the vinaigrette, then combine just before serving.

Posted by Nancy Berry

Nutritional Info Per Serving: N/A