Roasted Beet Salad With Orange Dressing |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Food & Wine 1998 Ingredients:
3 medium beets, preferably a mix of red and golden beets |
1/4 cup fresh orange juice |
1 1/2 teaspoons finely grated orange zest |
1 1/2 teaspoons honey |
1 1/2 teaspoons balsamic vinegar |
1 teaspoon dijon mustard |
1/2 teaspoon extra virgin olive oil |
salt & freshly ground black pepper |
4 cups mixed salad greens, such as arugula, mesclun and radicchio |
1/2 cup thinly sliced red onion |
Directions:
1. Preheat the oven to 350°. Wrap the beets in foil and roast for about 1 1/4 hours, or until tender. Let cool, then peel the beets and cut them into 1/4 -inch dice.
2. In a bowl, whisk together the orange juice, zest, honey, vinegar, mustard and oil; season with salt and pepper.
3. Add the beets and toss to coat. Arrange the salad greens on a large plate and top with the beets and red onion.
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