This beautiful salad is a perfect start to any meal. Fresh and bursting with flavor and color, it is not your typical green salad.
I love fresh beets. Sometimes they do sit a while in the fridge as I forget just how magical they are. This is one of those recipes that you can rely on to transform that forgotten root into one of the best versions of beets ever!
I made this salad to accompany prime rib this Christmas, and there was not one bite left of it when we finished.
You can find beets, oranges, and greens year-round now, so if you want a lot of color and freshness to start any meal, this is a great bet!
Red beet, greens, and orange salad with Dijon vinaigrette
- 4 whole red beets fresh
- 2 oranges medium to large
- 2 cups romaine lettuce torn into 1/2-inch pieces
- 1 cup radicchio torn into 1/2-inch pieces
- 1/3 cup red onion diced
- 1 tsp Dijon mustard
- 1 tbsp honey
- 1/4 cup white balsamic or white wine vinegar
- 1/2 cup olive oil extra virgin
- 1/4 tsp salt
- Preheat oven to 425 degrees
- Remove beet greens and discard (or save for another use)
- Wrap beets individually in aluminum foil
- Roast in oven, on sheet pan, for one hour, until beets are tender
- Meanwhile, peel oranges and cut into 1/2-inch segments
- Toss romaine, radicchio, diced red onion, and orange segments in a large salad bowl
- Once beets are roasted, remove from oven and let cool – about 10 minutes
- Remove beets from foil and, running under cool water, use your fingers to remove skins from beets. Skin should easily slide off if beets are thoroughly cooked
- Dice beets into 1/2-inch segments and toss with greens and oranges
- Drizzle salad with Dijon vinaigrette and toss well