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Roasted Baby Beets and Blood Orange Salad with Blue Cheese

Photo: Kang Kim; Styling: Jason Gledhill
Hands-on time 20 mins
Total time 1 hr, 15 mins
Yield Serves 8
If blood oranges aren't available, substitute 3 large navel oranges.

Ingredients

  • 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

Nutrition Information

  • calories 163
  • fat 6.9 g
  • satfat 1.9 g
  • monofat 2.6 g
  • polyfat 2.1 g
  • protein 4.8 g
  • carbohydrate 21.9 g
  • fiber 5.6 g
  • cholesterol 5 mg
  • iron 1.3 mg
  • sodium 291 mg
  • calcium 92 mg

How to Make It

  1. Preheat oven to 400°.

  2. 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.

  3. 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.

  4. 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.