Red beet, greens, and orange salad with Dijon vinaigrette
A colorful, savory, and sweet salad bursting with flavor of roasted beet, fresh greens, and oranges
Servings 6
Ingredients
- 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
Dijon Vinaigrette
- 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
Instructions
- 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