Roasted Baby Beets and Blood Orange Salad with Blue Cheese
1 Hour 15 Mins
Photo: Kang Kim; Styling: Jason Gledhill
12 multicolored baby beets
4 medium blood oranges
1 1/2 tablespoons balsamic vinegar
4 teaspoons extra-virgin olive oil
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 (5-ounce) package mixed baby greens
2 ounces blue cheese, crumbled (about 1/2 cup)
1/4 cup chopped walnuts, toasted
How to Make It
Preheat oven to 400°.
Leave root and 1 inch stem on beets; scrub with a brush. Cut an 18 x 12-inch sheet of foil. Place beets in center of foil. Gather edges of foil to form a pouch; tightly seal edges. Place pouch on a baking sheet. Bake at 400° for 45 minutes or until tender. Cool 20 minutes. Trim off beet roots; rub off skins. Cut beets into quarters.
Grate 1 teaspoon orange rind. Peel and section oranges over a large bowl; squeeze membranes to extract juice. Set sections aside; reserve 3 tablespoons juice. Discard membranes. Combine rind, juice, vinegar, and next 4 ingredients (through pepper) in a small bowl; stir with a whisk.
Divide greens evenly among 8 plates. Arrange beets and orange sections on top of greens. Sprinkle each serving with 1 tablespoon cheese and 1 1/2 teaspoons nuts. Drizzle each serving with about 2 teaspoons dressing.