- Calories 163
- Fat 6.9g
- Satfat 1.9g
- Monofat 2.6g
- Polyfat 2.1g
- Protein 4.8g
- Carbohydrate 21.9g
- Fiber 5.6g
- Cholesterol 5mg
- Iron 1.3mg
- Sodium 291mg
- Calcium 92mg
Roasted Baby Beets and Blood Orange Salad with Blue Cheese
Photo: Kang Kim; Styling: Jason Gledhill
If blood oranges aren't available, substitute 3 large navel oranges.
How to Make It
Step 1
Preheat oven to 400°.
Step 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.
Step 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.
Step 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.
You May Like
Colorful salad
A nice recipe. I roasted the beets, but they didn't taste any different than boiled. I added arugula to the other greens, a nice addition.
carolfitz's Review
Great. Prepped beets a day in advance otherwise followed recipe. Served with CL's espresso-grilled steaks.
smithker's Review
Very easy, delicious, and beautiful salad. I will make this again.
Arndtm's Review
Love this salad. The combo of balsamic, roasted beets and blue cheese is one of my favorites.
marchez's Review
Even more beautiful than the photo. I could not find blood oranges, so used navel as suggested. Otherwise followed the recipe exactly. I can't imagine it could have been better.
Delicious salad!