Hi Guys, today I’ll show you How to Make Roasted Beet Salad. Beets are very nutritious, high in iron, potassium, vitamin c and fiber. PRINT RECIPE: https://anitacooks.com/recipe/roasted-beet-salad/ They are naturally sweet so most people including kids will like them. Heat your oven to 400 degrees Fahrenheit or 205 degrees celsius. I’m using 3 golden beets and 3 red beets. Feel free to use all red beets or a mix of the two. I’ve already cut the green tops off. You don’t have to throw them away, you can sautee beet greens with onion and garlic. These beets have been washed. Cut off the bottom and top. Take two pieces of foil, put the gold beets in one and the red beets in the other. I like to separate them because the red beets will bleed their color onto the gold ones and defeat the purpose of using gold beets. Pour a little vegetable oil and rub the beets all over. Seal the foil and make a pouch.
Roasting takes more time but saves you the work and cleanup of boiling or pressure cooking beets. If you don’t use foil, the baking sheet will be covered in a red, caramelized mess that’s very hard to clean. Roast them in the heated oven for an hour or until tender. After an hour, open the packets, a knife should go in easily and you know it’s cooked. When the beets are cool enough to handle, we’ll peel them. While the beets are cooling, we’ll prepare the oranges and dressing. Cut the top and bottom of an orange.This is a navel orange. Remove any white pith.
We want segments of orange in the salad. Make a cut on each side between the membrane to get supremes that looks beautiful in any salad. Squeeze the rest of the orange into a cup. This will be part of the dressing and there is no waste. I’m also using blood oranges. They are absolutely gorgeous and sweet. 2 oranges will be good for this salad. Squeeze the blood orange juice into the cup. This is ¼ cup of sweet juice and our dressing needs a little tartness. Squeeze the juice of one lemon into the cup – about 2 tablespoons. A little ground black pepper, salt and 2 tablespoons of olive oil. Whisk to combine. Taste and add more salt or pepper if you like. Our beets are cool enough to handle. Slice off the top. The peel comes off easily. Slice the beets into wedges. Separate the beets if you’re using 2 colors. Pour the dressing over the beets saving a little bit. The beets tastes best when they’ve had a chance to sit in the dressing for about half a hour or longer. I like to serve the beets over a bed of greens, this is a blend of baby lettuce. Pour the remaining dressing over the greens. Arrange the beets on top and the orange segments. Additions to this salad are thinly sliced red onion that you can marinate along with the beets, toasted walnuts and crumbled cheese – goat cheese especially is perfect with beets. For those of you who don’t eat a lot of beets, don’t be scared but when you go to the bathroom, whatever comes out maybe red. I had to tell you because the first time it happened to me, I thought there was something seriously wrong. This is a very healthy salad and I hope you give it a try. Subscribe and I’ll see you next time. Thanks for watching 🙂
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in Salads
