Roasted Beet Salad
Roasted Beet Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 537
- Total Fat
- 38 grams
- Saturated Fat
- 8 grams
- Cholesterol
- 17 milligrams
- Sodium
- 395 milligrams
- Carbohydrates
- 42 grams
- Dietary Fiber
- 13 grams
- Protein
- 14 grams
- Sugar
- 25 grams
- Total: 1 hr 35 min
- Active: 35 min
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 537
- Total Fat
- 38 grams
- Saturated Fat
- 8 grams
- Cholesterol
- 17 milligrams
- Sodium
- 395 milligrams
- Carbohydrates
- 42 grams
- Dietary Fiber
- 13 grams
- Protein
- 14 grams
- Sugar
- 25 grams
- Total: 1 hr 35 min
- Active: 35 min
Ingredients
4 red beets, scrubbed
1 tablespoon extra-virgin olive oil
1 tablespoon fresh orange juice
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Dressing:
1 small shallot, chopped
2 tablespoons fresh orange juice
1 teaspoon honey
1 teaspoon Dijon mustard
Juice of 1 lemon
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1 tablespoon roasted hazelnut oil
Salad:
4 cups baby kale
1 avocado, sliced
2 tangerines, segmented
1/2 cup crumbled goat cheese
1/4 cup hazelnuts, toasted and chopped
Directions
- For the beets: Preheat the oven to 400 degrees F.
- Toss together the beets, oil, orange juice, 1/2 teaspoon salt and 1/4 teaspoon pepper in a baking dish. Roast until the beets are easily pierced with a fork, 45 minutes to 1 hour. Let cool. Once cool, the skin should easily peel off. Cut the beets in quarters and set aside.
- For the dressing: Combine the shallots, orange juice, honey, mustard, lemon juice, 1/2 teaspoon salt and 1/2 teaspoon pepper in a small bowl. Mix well. Slowly add the olive oil and hazelnut oil, while whisking. Set aside.
- For the salad: On a large platter, assemble the salad. Dress the kale with 2 tablespoons of the dressing and add to the platter. Separately dress the beets with 2 tablespoons of the dressing; the beets will stain the other ingredients so keep them separate until ready to toss. Add the beets to the platter on top of the dressed kale. Top the beets with the avocado slices, tangerine segments, goat cheese crumbles and hazelnuts. Drizzle the platter with the remaining dressing and gently toss.
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Angela V.
I forgot to add the avocado (bummer), but it was still delicious. Kids liked it!<div>But those beets that were supposed to peel easily after roasting - didn't happen--kind of laborious. Maybe they needed more steam in my oven. </div>
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