Blood Orange & Roasted Beet Salad

Ingredients

Ingredients

  • 3-4 small beets

  • 3 blood oranges, divided

  • ½ cup walnuts, chopped

  • 4-6 thyme sprigs, divided

  • 2 TBSP extra virgin olive oil

  • ¼ tsp salt

  • pinch black pepper

  • ½ cup crumbled goat cheese - optional as garnish

Instructions

Instructions

  1. Preheat oven to 425F.

  2. Rinse and wrap the beets completely in aluminum foil so no air gets in.  The red beets and yellow beets can NOT be cooked together. The red oranges will bleed into the yellow ones and your dish will not look beautiful. Wrap the beets in their own packets of aluminum foil.

  3. Roast beets on a baking sheet ~ 1 hour or until tender when poked with a fork.  Be careful when removing aluminum foil to check - you don't need a steam burn!

  4. Remove beet skin when cool enough to handle.  If the skin is not loose enough to pull off with your hands, then use a knife or peeler to gently pull away the skin.  You may want to wear gloves to avoid staining your hands with red beet juice.  Slice beets thinly.

  5. Make the vinaigrette:  Remove thyme leaves from three of the thyme sprigs.  Juice one orange in a bowl and whisk in 2 tablespoon olive oil, thyme leaves, sea salt, and pepper.

  6. Remove the peel of the two remaining oranges with a knife.  Slice thinly.

  7. Arrange beets & oranges on a tray or individual plates.  Drizzle with vinaigrette over the top and garnish with walnuts and extra thyme sprigs.  

  8. Add salt to taste.  Garnish with goat cheese if you like. 

Recipe by Beckie Hemmerling.

Haley Smith