Roasted Beet & Citrus Salad
Both warm and bright - perfect for the holidays. Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer’s market.
Servings: 6 servings
Calories: 58kcal
Ingredients
- 8 beets* a mix of colors if available
- extra virgin olive oil
- 1 orange
- 1 tbsp lemon juice or white wine vinegar
- microgreens* or arugula*
- flaky sea salt
- black pepper to taste
- balsamic vinegar for topping, optional
- walnuts for topping, optional
- goat cheese or feta, for topping, optional
Instructions
- Preheat oven to 400. Wash and dry beets. Coat each beet with olive oil and wrap in tin foil. Roast on a baking sheet until you can stick a fork in them (40-60 minutes).
- Remove from oven, let cool. Remove foil and let cool completely. When you can handle them, use your hands to slough the skins off under cool running water.
- Peel the orange, removing as much pith as possible. A hand grater may be useful in its removal. Separate into wedges..
- Slice the beets into wedges and place into a bowl. Drizzle with olive oil, vinegar, salt, pepper, and juice from a couple of the orange wedges. Taste and add more orange juice, vinegar, lemon juice, salt and/or pepper to taste. Chill.
- When ready to serve, top with micro greens, nuts, and crumbly cheese if using.
Nutrition
Calories: 58kcal | Carbohydrates: 13g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 85mg | Potassium: 397mg | Fiber: 4g | Sugar: 9g | Vitamin A: 85IU | Vitamin C: 18mg | Calcium: 26mg | Iron: 1mg